Pan-roasted spiced corn
Zipping up frozen corn with Indian spices makes it a very simple yet tasty accompaniment for even a non-Indian menu. The tangy fresh coriander offsets the sweetness of the corn and red bell pepper. The baby greens add just the touch of color and visual appeal to this simple dish.
– 2 teaspoons cumin seeds, ½ teaspoon fennel seeds
– 2 dried red chili peppers, 1 lb (500 g) frozen corn, thawed
– 2 tablespoons corn oil, 1 small onion, nely chopped
– Salt, to taste,1 red bell pepper, deseeded and nely chopped
– 3 tablespoons nely-chopped fresh coriander leaves (cilantro)
– Mixed baby greens (purchase bagged as “mixed greens” or “baby greens”).
Toast the cumin seeds, fennel seeds and red chili peppers in a small non-stick skillet over medium heat, stirring and shaking the skillet until the spices are highly fragrant and a few shades darker, about 2 minutes. Transfer to a bowl, let cool and grind nely in a spice or coee grinder.
Place the corn in a non-stick skillet over medium-high heat and stir until the water evaporates. Transfer to a bowl.
Heat the oil in the same nonstick skillet over medium-high heat. Cook the onion, stirring until golden, 3 to 5 minutes. Add the corn, ground spices and salt, and cook until the corn is golden brown, 2 to 3 minutes.
Add the red bell pepper and fresh coriander leaves, and cook about 2 minutes. Cool to room temperature and serve over mixed baby greens.
Food:Pan-roasted spiced corn