July 28, 2017
Dinner, Side Dishes, Snacks,
Dairy, Vegetables, Corn, Indian, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, One-Bowl Does it!, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Spices, Butter/Margarine, Spicy, Kosher Dairy more
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"Spicy corn kernels are a quick and popular snack in India. A variation can be make, using green peas. It also makes a good side dish!"
Heat ghee in a medium frying pan. When hot, add cumin seeds and reduce heat to medium. Add green chili and cayenne.
Add corn and stir into the spices. Add salt to taste and cook until corn becomes soft and most of the moisture has evaporated - about 5-10 minutes.
Stir in the lemon juice. Garnish with the chopped cilantro. Serve hot as a snack or side dish. Makes four snack-sized servings.
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We really enjoyed the corn prepared this way. Wow, was it spicy, but good. Made as written but added a little habanero as I didn't have enough green chile. It gave an extra little kick of heat. I also fried it until it was nice and caramelized, we loved it. Thanks so much for sharing a dish that we will enjoy again. Made for CQ4 - Himalayas
Wonderful corn. This was definitely spicy but oh so good. Thanks for sharing, Lori. Made for CQ4.
This was awesome. Spicy corn! I used fresh corn which we have in abundance and I'm sure that made it even better.