Googling up ideas for the future name of my blog with search terms “dogs gardening and foodie” came up with this silly post about baby corn that has me baffled. At the risk of sounding like a food snob–What self-proclaimed foodie doesn’t know about baby corn? Is this just another “ethnic” food item that keeps white people at bay with its unfamiliar looks or dubious origins? I don’t know about some of you, but I love baby corn with almost everything. Goes great in stir fries, vegetable medleys, salads (darn Central Market doesn’t always stock these in their salad bars) and a side dish to meats.

One of my favorite comfort side dishes to accompany steak:

1 can of baby corn (spears preferred, drained)
1 medium red onion sliced
1-2 cloves of garlic, crushed and peeled
1 package of mushrooms (straw, shiitake or button variety)
1 tablespoon of oil (corn, olive, or vegetable)
1-2 tablespoons of soy sauce
pepper and garlic powder to taste

Lightly brown garlic in a tablespoon of oil over med-high heat. Add baby corn and season with garlic powder and/or pepper; saute until tender-crisp. Add mushroom and extra tablespoon of oil to coat. Add red onions after 2-3 minutes and saute until slightly translucent (I still like mine crisp, colorful and zingy). Splash a little soy sauce into the mix and toss. Be wary of wetting down this mixture; you want the veggies moist but not swimming in sauce. Remove from heat and serve alongside a perfectly grilled NY strip or my favorite cut, ribeye.