Chile Corn
Servings
4
Servings
4
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
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.