Ingredients to make corn stew:
- Canned corn or 8 spikes
- Pumpkin a piece 50 gr more or less
- onion a girl
- Oil
- Salt
- 1/2 glass of milk
- half teaspoon sugar
How to make corn stew:
- In case the corn is spiked, it must be juicy.
- Cut them to the grains with a knife from top to bottom and finished.
- Scrape the corn with the knife and mix what is left with the cut grains.
- Boil the pumpkin so that it disarms with the corn.
- You will start like this. Cut the onion very finely and into squares.
- You will fry it in oil, a little.
- When it is golden you add the pumpkin cut very small so that it cooks quickly.
- If you use canned corn the cooking will be very fast but if it is raw it takes a little longer.
- Add it with the sauce you prepared, moving slowly so it doesn’t stick.
- Add salt to taste, a little better.
- Raise
- Try it, it has to have a sweet taste, if not, add a little sugar.
- The taste should not be from the pumpkin, nor from the onion, but from the corn.
- If the onion predominates, you cut it with milk, sugar and salt.
- It should not be very thick.
- You serve it in a deep dish.
- It is eaten with a spoon.
- Add if you want cheese.
- Very yummy if you got the flavor.
- It all depends on the pumpkin and onion that are not strong in smell and flavor.
- It’s not a Japanese flavor.