Riverford Wicked Leeks
Chinese style sweetcorn recipe image

Print Chinese style sweetcorn

This Asian flavour combination makes a great light dinner stir-fried with spinach and eaten mixed into a bowl of noodles. It also works well as a starter, or as a side to chicken that's been marinaded in soy sauce, honey, sesame oil and minced ginger and garlic.


  • 2-4 cobs of corn
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1cm piece fresh ginger, peeled & grated
  • 1 large garlic clove, crushed
  • 5 spring onions, cut into 1cm lengths


  1. Remove the outer leaves of the cobs and wash in water. Cut the corn from the cob carefully with a knife, as close to the base as possible. This will leave you with the corn itself that may need a second wash.
  2. Heat the oil in a saucepan and sauté the corn. When heated through, add the soy sauce, ginger and garlic and stir well.
  3. Add the spring onions and cook for a further 4 minutes, stirring thoroughly. Serve immediately.
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