You are here: Home » Recipes » Spicy Stir-Fried Corn and Broccoli Spicy Stir-Fried Corn and Broccoli Recipe by Our Cookbook Collection Yield 4 servings With Chinese technique and Thai flavors, this fresh and flavorful side dish pairs perfectly with grilled or roasted chicken PrintEmail Ingredients 1 large stalk broccoli2 tablespoons grapeseed, corn, or other neutral oil1 cup fresh corn kernels (about 1 large ear) or whole baby corn (sliced in half if larger)1 stalk lemongrass, trimmed and minced1 fresh Thai chile, seeded and minced1 clove garlic, minced Soy sauce Salt Instructions Cut the florets off of the broccoli and cut any large florets into 1-inch pieces. Peel the stem and cut at an angle into ¹∕8-inch-thick slices. Heat the oil in a wok or large skillet over high heat. When the oil is hot, add the broccoli and corn and stir-fry for about 1 minute. Add 3 tablespoons of water and continue to stir-fry until the broccoli is bright green and just tender, 3 to 4 minutes. Decrease the heat to medium and stir in the lemongrass, chile, and garlic. Continue to cook, stirring occasionally, until fragrant and tender, about 2 minutes. Season to taste with soy sauce and, if needed, salt and serve immediately. Recipes reprinted with permission from I Love Corn by Lisa Skye (Andrews McMeel Publishing).