Description

Stir-Fried Corn with Cumin and Coriander from the Public Health Cookbook—original source of recipe, public domain government resource

• Serves: 4

Ingredients

• 1 cup frozen or canned whole kernel corn
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper
• 1 medium onion, finely chopped
• 3 tablespoons butter
• 1 teaspoon fresh lemon juice
• chopped cilantro for garnish (optional)

Directions

1. If using frozen corn, thaw completely before using. If using canned, drain and set aside.
2. Add the cumin, coriander, garlic, salt, red pepper and onions to a food processor and blend until it turns into a coarse paste.
3. Melt butter in a large skillet over medium-high heat. Add the onion mixture and stir-fry for 5 minutes then add corn and stir-fry for an additional 3 minutes. Stir in the lemon juice.
4. Serve warm garnished with chopped cilantro.