This is a totally new experience to me. I’ve never known about a dish called "medley" before. It is just that when I searched for a recipe to use up the sweetcorn I stocked in my fridge last week, I came across this recipes from my "Taste of Home" magazine collection. "Corn medley" is the name to this dish. Realizing that it is very simple to cook this medley, so I decided to make the dish without much understanding about the word "medley" and why the dish is called that way.
The medley offerred me a new experience of taste and flavor. Eating them alone is satisfying enough. But now I still have no idea what kind of dishes they can pair with to serve together. Since when we ate them with rice (yes, Asian people eat steamed rice almost everyday), they didn’t seem to go so well together. So we finished the corn medley alone and of course, served rice with a meat dish.
Anyway, now I knew another recipe to cook sweetcorns. I also had a mere idea about what a medley dish is like when I realized that there are some more medley recipes in my cookbooks. The dominant texture of the dish is the juiciness and crisp-tenderness of the sweetcorns, combining with the softness of green pepper and tomatoes. The flavor is strengthened with ground cumin. The medley is a little sweet as the corns themselves are already sweet and sugar is also used in cooking.
Ingredients (5 servings)
- corn kernels of 3-4 corncobs
- 1 medium onion, finely chopped
- 1/2 green pepper, diced
- 2 tbs butter
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1 large tomato, seeded and chopped
- 2 tbs sugar
- Combine in a large saucepan the corn kernels, onion, pepper, butter, salt and cumin. Place over medium heat until the butter melts.
- Reduce the heat to low and cook for about 10 minutes. Add the tomato and sugar, toss well and cook for another 5 minutes.