Roddey’s famous corn sauté
by raleigh, July 20, 2009 | Permalink
Many people that come to our store are familiar with Roddey who cooks up creative dishes with seasonal ingredients every Tuesday and Wednesday morning in Produce. One of his most popular dishes ever is his corn sauté. This seemingly simple dish is deceptively delicious and the distinct taste will linger in your memory for hours until you try and figure out what was in it so that you can recreate it at home. I’ve seen people come back to the store after having tried this dish, hours or even days later, with a certain look in their eyes, pleading with someone to find the recipe.
What makes this dish so special? It might be the uncommon combination of ingredients that takes you off guard and comes together to make a delicious and quite satisfying dish that hits every taste bud with several different textures, too. Never tried it? Here’s how you make it.
You’ll need several fresh ears of corn shucked off the cob, a small onion (vidalia, yellow or red are just fine), about a quarter cup of dried cranberries from bulk, a quarter cup of pecan pieces from bulk, a clove or two of crushed garlic, a tablespoon of olive oil, a few tablespoons of ginger tamari sauce (you’ll find this treasure in the seafood sauce cooler, around the corner form the counter and on the way back to the Meat department), and a sprinkling of ground black pepper.
Start by heating the olive oil in your pan and adding the corn, diced onions, and garlic. Let this cook down for just a minute and start to soften and add the cranberries and pecans, followed by the ginger tamari sauce. Let this simmer down for a couple more minutes to let all the flavors really come together. Sprinkle with black pepper, stir, and take a taste of one of the most wonderful dishes that you never expected.
Be sure to stop by and say hi to Roddey, and thank him for creating this Raleigh tradition.
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