Spicy Corn

Greatest EverIndian, p. 194

1 ¾ cups frozen or canned corn

1 tsp ground cumin

1 garlic clove, crushed

1 tsp ground coriander

1 tsp salt

2 fresh green chilies, chopped

1 onion, finely chopped

3 tbsp unsalted butter

4 dried red chilies, crushed

½ tsp lemon juice

¼ bunch of cilantro, shredded , plus extra to garnish

Ghetto mortar and pestle. 

Thaw out the corn (or drain if using canned corn) and reserve.

Place the ground cumin, garlic, ground coriander, salt, half of the green chili, and the onion in a mortar or a food processor and grind to form a smooth paste.

Heat the butter in a large skillet. Add the onion and spice mixture and cook over medium heat, stirring occasionally, for 5-7 minutes.

Add the crushed red chilies to the skillet and stir to mix.

Note: I substituted a shallot for the onion. Because... it was what I had laying around.

Add the corn and stir-fry for an additional 2 minutes.

Corn isn't something you normally think about stir-frying, but in this case it's an awesome idea.

Add the remaining green chili, lemon juice, and the shredded cilantro to the skillet, stirring occasionally to mix.

A spectacular alternative to just dumping it out of the can and nuking it!

Transfer the spicy corn mixture to a warmed serving dish. Garnish with cilantro and serve hot.

Serves four. 



My Rating: 4/5 "Be ready for it to be super-spicy. It's not your grandma's bland ol' seasoned corn, that's for sure."