If you are looking for a quick meal that is both healthy and tasty, look no further. Broccoli, herbs, seeds and sun-dried tomatoes take the nutrition scale on this dish to an amazing level.
Rinse the corn in abundant water to get rid of stray peels and excess starch. Soak in filtered water for about 2 hours. Drain. In a pan, cook crushed corn in vegetable broth on medium flame until the liquid evaporates and corn is cooked. Stir a few times. Fluff with a fork (it should be "al dente").
Meanwhile, heat olive oil on medium flame, add crushed garlic and sun-dried tomato, sauté for 30 seconds, add onions and sauté until translucent. Add broccoli florets and salt. Sauté on medium flame until florets turn bright green.
Scoop half the cooked corn into plate. Top with half the stir-fry vegetables. Add red chili pepper flakes and sunflower seeds as garnish. Repeat on the other plate (recipe serves 2). Serve hot.
Notes
*Use organic ingredients wherever possible. Much of the corn available in the United States is genetically modified, so make sure you are buying the organic variety.