Serves 4
Method
If the corn is fresh, cut the kernels off the cob. If using frozen corn, blanch the frozen corn for five seconds in a pan of boiling water and drain.
Heat a wok or large sauté pan until hot. Add the oil, salt, corn, and chilies and stir-fry for one minute. Add the pepper, sugar, and chicken stock, and continue to cook for three minutes. Serve at once.