Spicy Corncob
photo by Debbwl
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 corn on the cob (husk and silk removed)
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1⁄16 teaspoon chili (ground a pinch)
- 2 teaspoons reduced fat margarine (sunflower fat reduced 40%)
- 1 garlic clove (minced)
- 2 tablespoons coriander (chopped fresh)
directions
- Put the corncob in a large steamer basket over a saucepan of simmering water and cover and cook for 4-5 minutes or until the corn is just tender (I would use my electrical tiered steamer).
- Put the ground coriander, cumin and chilli in a small non-stick frying pan and cook, stirring for 1 minute or until aromatic and then add the spread/margarine and garlic and cook stirring until the spread has melted.
- Remove the pan from the heat.
- Cut the corncob in half and add to the pan and brush with the spice mixture.
- Add coriander, then toss to coat corncob halves and then serve and enjoy.
- VARIATION - replace the fresh coriander with parsley or chives.
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Reviews
-
It is the height of corn season and the corn could not be sweeter or juicer if it tried! The spices in this yummy recipe make a tasty and delightful contrast to the sweetness of the corn! I made using the chive option listed in step six. We loved this corn and will be making again, thanks for the post.
-
Wow, we loved this corn! Fresh corn is in season right now, and we have been eating a lot of it. This is a nice departure from the same old corn with butter we usually have. Easy to make and we all gave it 5 stars. I did sub butter for the margarine simply because we don't eat marg. here, but otherwise made as directed. Thanks Pat! Made for Aussie Swap :)
RECIPE SUBMITTED BY
I'mPat
Australia
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