Source: Raghavan Iyer, cookbook author, Minneapolis | Category: Diabetes-Friendly, Heart-Smart, Sauté/Stir-Frying, Side Dishes

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.

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.


6 servings

serving size

1/2 cup (125 mL)

nutritional analysis

Per Serving

Total Fat6 g
Saturated Fat0 g
Cholesterol0 mg
Carbohydrates14 g
Fiber1 g
Sugars6 g
Protein3 g
Sodium210 mg
Potassium74 mg