Sweet Corn with Habanero Chiles and Lime
- 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)
|Total Fat||6 g|
|Saturated Fat||0 g|
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