1 can (341 mL) Green Giant* canned Niblets* Corn, drained and rinsed from liquid
1/2 cup (125 mL) Crisco* Vegetable Oil
6 tbsp. (90 mL) cornstarch
1 tsp. (5 mL) ground ginger
1 tbsp. (15 mL) chili powder
3 tbsp. (45 mL) sweet red pepper, finely diced
2 tbsp. (30 mL) fresh green chili, finely diced
1/4 cup (60 mL) red onion, finely chopped
1/2 cup (125 mL) fresh cilantro, chopped plus leaves for garnish
Lemon for serving
Line a large plate with paper towel; set aside.
In a medium sized bowl mix cornstarch and Green Giant* Corn until evenly coated. Sift corn to remove excess cornstarch.
In a 12-inch pan over high heat, warm Crisco* Vegetable Oil for 2 minutes. Gently add corn to hot oil. Cook for 10 minutes, stirring occasionally to prevent burning. Transfer corn to paper towel.
In a medium serving bowl, stir crispy corn with ginger, chili powder, red pepper, green chili, red onion and cilantro. Garnish with cilantro leaves and sliced chili.