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Receta Cumin and Cream Corn
by Mihir Shah

Cumin and Cream Corn

This is a simple side dish that goes well with pretty much anything; I've cooked it with chicken and served with a side salad. My kids love it!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: North american
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: chicken fingers, fried chicken

Wine and Drink Pairings: Anything that goes in a sippy cup

Ingredientes

  • 2 cups corn (fresh is best, use only the kernals)
  • 1/3 cup cream or whole milk
  • 1 tsp whole cumin seeds
  • Sea salt to taste
  • Fresh black pepper to taste
  • 1 Tbsp Olive oil

Direcciones

  1. Boil 5 cups water and reduce heat to simmer
  2. Add corn and simmer for 5 minutes; you don't want your corn to get too soft. Drain and set aside
  3. In a large saute pan, heat olive oil over medium / high heat. Add the cumin seeds and fry for about 1 minute - don't let the seeds burn or get too dark.
  4. Add the drained corn and fry for about 2 minutes, stirring constantly. You should start to see them brown on the outside. Add the cream / milk and let it boil off for about 2 more minutes. After about the first minute, add salt and pepper to taste. Remove from heat and serve immediately!