Sweet Corn with Habanero Chiles and Lime
Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence. When sweet corn overflows the bins at grocery stores and farmers markets during hot months, this recipe is a perfect accompaniment to the meats from your barbeque. You may very well set the main course aside and dig into this hot and tart sideliner.
- 2 Tbsp canola oil 30 mL
- 1 tsp cumin seeds 5 mL
- kernels from 3 ears fresh sweet corn,* about 3 cups (750 mL)
- 1 medium red bell pepper, stem discarded, cored, seeds and ribs removed, finely chopped
- 1/2 tsp coarse kosher or sea salt 2 mL
- 1/4 tsp ground turmeric 1 mL
- 2 Tbsp finely chopped fresh cilantro 30 mL
- 1/2 to 1 habanero chile, stem removed, finely chopped (do not remove seeds)
- juice from 1 medium lime
- 1. In medium saucepan, heat canola oil over medium-high heat. Sprinkle in cumin seeds and allow them to sizzle, turning reddish brown and becoming aromatic, 5 to 10 seconds.
- 2. Immediately add corn, red pepper, salt and turmeric. Stir once or twice and let corn warm up, 2 to 4 minutes.
- 3. Fold in cilantro, chile and lime juice, and serve.
1/2 cup (125 mL)
|Gras saturés||0 g|
Black-Eyed Peas with Jalapeno and Tomatoes
Blacked-eyed peas are generally cooked with bacon, but you won't miss it in this recipe because of the seasonings. It's "thyme" to enjoy these peas without bacon.
Serve as a sublime side dish along with lean cuts of pork, roasted chicken or meaty fish dishes such as salmon or tuna steaks. Using canola oil helps keep saturated fat to a minimum in this heart-healthy recipe.
Chickpea Salad with Seared Sirloin
This addictive salad’s texture and flavor will make your mouth sing. It’s a great way to use up leftover steak or grilled vegetables. Plan ahead and make a double batch of cauliflower so you can add it to other salads or enjoy it on its own as a side dish. Canola oil’s neutral taste lets the vinaigrette’s lime flavors shine.