Corn might not be the first thing that comes to mind when you think of stir-fry veggies. Most folks find fresh corn more suited to dishes like corn chowder, corn fritters, or cornbread, which are delicious, but corn has way more potential! Corn actually makes an excellent main ingredient for a stir-fry. Think about it: fresh corn kernels are firm and cook up tender crisp, and they have a wonderful sweet flavor that deliciously compliments the savory and salty notes you find in stir-fry sauces. For this corn stir-fry I’ve used fresh summer corn, cut directly from the cob. This is really the only way to do it — frozen corn is great for some recipes, but it’s a bit too soft for a stir-fry. We’re also using some of my favorite ingredients to pair up with corn, namely fresh basil and jalapeño peppers, along with pan-fried tofu for protein.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Your corn stir-fry is all ready! Give it a taste-test and make any adjustments you deem necessary, then plate it up and dig in, optionally with some rice!
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