Mexicans know how to treat fresh corn — make it dance with beautiful spices. In this recipe, you cut the uncooked corn from the cob and mix it in a skillet with olive oil, chili, and other spices. The flavor is fantastico. (While we’ve eaten spiced corn on the cob at many street carts, we found this recipe in the cookbook Fish.
Ingredients
- 1 tablespoon olive oil
- 1 serrano chile
- 1 tablespoon coriander seeds crushed with the side of a large knife or in a small mortar and pestle
- 1 teaspoon cumin seeds toasted
- 3 cups corn kernels fresh, shaved off the cob (about 6 ears)
- salt KOSHER
Servings:
Instructions
- Heat the olive oil in a large sauté pan over medium-high heat.
- Add the chile, coriander seeds, and cumin seeds and cook for 2 to 3 minutes or until the chile begins to color slightly.
- Add the corn and cook for 2 to 3 minutes or until just heated through. Season with salt.
