Corn and Celery Stir-Fry
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 1tablespoon neutral oil, such as canola or grapeseed
- 1(1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
- 1garlic clove, peeled and finely chopped
- 4scallions, white and green parts separated and cut into 1-inch pieces
- 4cups corn kernels (from 4 to 6 corn cobs)
- 2celery stalks, halved lengthwise and thinly sliced
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¼teaspoon white or black pepper
- ½cup pine nuts (or coarsely chopped cashews or peanuts)
- 1tablespoon soy sauce or tamari
- 2teaspoons sesame oil
- White or brown rice (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
336 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 8 grams polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 8 grams protein; 474 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat a large 12-inch skillet or wok on medium-high. When it’s hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant.
- Step 2
Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften.
- Step 3
Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).
Private Notes
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Cooking Notes
Ma Jie
20 years ago, a cab driver in Beijing took four of us to a back-alley family restaurant where they served us this corn stir-fry. The pine nuts were browned slightly in oil first, set aside to add at the end. Celery and carrot were cut to corn kernel size and stir-fried before adding the corn. Seasoning was only salt and pepper. We've been serving it every summer since to friends and family. Maybe the extras in this version add to it, will try, but even the simpler variation is great.
kathryn
I used frozen corn and it was delicious. I can imagine fresh corn would be the better way, so will try that next time. Pre toasted the pine nuts. It's an easy dish to make. I'm not a huge celery fan, but didn't mind it at all because the smokiness of the toasted pine nuts kept the celery as an under-flavor.
Scott R
This was perfect as is. So delicious. Served with salmon and cucumber salad.
DF
Very simply satisfying. Ingredient quality matters. Used peanuts, cuz I had em. Ate it with white rice and Sifton’s “bulgogi-style” tofu riff, with a bit o chili crisp on top. Two thumbs up!
JFO
One teaspoon of salt for 2-4 servings is way too much, for taste as well as health.
Dan W
Carrot?
Marie
Water chestnuts
STG
Excellent. Surprisingly interesting combination. Reinforces my belief that celery ought to have a greater role in more dishes. Two minor suggestions to try. Two tablespoons of tamari vice one. And I substituted ponzu which was a nice citrus balance to the sweet corn. The other thought, yes toast the pine nuts. If not they can be mushy/mealy and not provide textural contrast. More importantly, toasting -> stronger nutty aroma/taste that ensures they don't get lost among the other ingredients.
AJ
Made this tonight, and added 2 jalapenos. Very simple and delicious. Will definitely make this again!
Shifrah
Holy wow. This was so much better than the sum of its parts. I had no idea corn and celery could transform into something so good.
Helen
Delicious with farmers market celery, corn, garlic, scallions. I added extra ginger and garlic and toasted the pine nuts, but otherwise followed the recipe. It’s a keeper!
Mark P.
Dry-frying the corn kernels impart a more intense, smokier flavor-
mally
I enjoyed this very much as a light lunch. used chopped walnuts. followed recipe. doesn't need anything else.
mally
I think the amount of ginger called for might overwhelm the delicate taste of fresh corn.
Ann Lu
Simple & tasty. Made it soy free and was out of sesame oil but it still came out great! Added 1 Tbl of coconut aminos, used chives from my garden as I was out of green onions & used peanuts instead of pine nuts. Didn't bother to serve it with rice. Everyone loved it.
Nifer
Have now made this twice. Used 1/2 tsp salt because I had Morton’s (not Diamond Crystal), used white pepper, and once substituted peanuts and once cashews. Delicious both times, served over short grain brown rice. Will continue to make again as a quick after-work dinner to use up leftover celery from other projects. I think all of my favorite NYTCooking recipes are by Hetty McKinnon.
es
Nice side dish on a summer's night when the corn is fresh. Very quick and easy and satisfying. Served with grilled salmon. I used pine nuts but I think cashews would be more distinct. And do roast the pine nuts first in a small frying pan.
STG
Excellent. Surprisingly interesting combination. Reinforces my belief that celery ought to have a greater role in more dishes. Two minor suggestions to try. Two tablespoons of tamari vice one. And I substituted ponzu which was a nice citrus balance to the sweet corn. The other thought, yes toast the pine nuts. If not they can be mushy/mealy and not provide textural contrast. More importantly, toasting -> stronger nutty aroma/taste that ensures they don't get lost among the other ingredients.
janisani
very delicious but not sure it would work over rice.
mally
it's great over brown rice
Mark Plotkin
One of the best recipes I have found on this app!
peg
I added marinated, sautéed shrimp for protein. Awesome….
mally
people are too obsessed with protein. there's some protein in so many foods.
NewCook
Made this last week with the last of our farmers' market's sweet corn. This is glorious! A keeper! Will make again and again--with whatever I can find, then wait impatiently for late summer to bring fresh corn again. Thank you so much Ms. Mckinnon.
D Save
Another great recipe from Hetty McKinnon! This is very easy to make and so tasty! It is mild and still full of flavour. It’s also nice how everything is small (corn kernels, pine nuts, rice, chopped veggies) which probably helps to infuse flavours… and you could eat it from a bowl with a spoon. We used frozen corn and scallions from the garden, and did include the rice. Will certainly make this again.
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