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Skillet corn with cilantro & cumin

Published on 29 Sep 2011 |
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maisapollo2

Giovanni Apollo is one of 80 top chefs who participated in my latest cookbook À la bonne franquette. On the French side of my blog, I review and cook from one of his personal cookbooks, which may or may not interest English readers. (By the way, I give it a thumbs-up.)

Monsieur was dancing with happiness when I served this skillet side dish of Cumin & Cilantro Corn. It’s corn season right now, which explains why I chose such a simple dish. Plus we are committed corn lovers. This has earned its place in the monthly rotation for sure. I suspect that even in winter using frozen corn kernels, the bright taste will shine through. Thanks, chef!

Excerpted from:

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
Skillet corn with cumin & cilantro

Ingredients

  • 15 ml (1 tbsp) butter
  • 15 ml (1 tbsp) olive oil
  • kernels from 5 fresh corn on the cob
  • 15 ml (1 tbsp) ground cumin
  • 30 ml (2 tbsp) fresh chopped cilantro
  • 30 ml (2 tbsp) minced green onions
  • salt and pepper

Instructions

  • 1. Heat oil and butter in a heavy-bottomed pan over high heat. Sauté corn 2 minutes.
  • 2. Add cumin and cook 5 minutes over medium heat, stirring from time to time. Add remaining ingredients, cook 2 minutes more and serve hot.

Instructions

  • 1. Heat oil and butter in a heavy-bottomed pan over high heat. Sauté corn 2 minutes.
  • 2. Add cumin and cook 5 minutes over medium heat, stirring from time to time. Add remaining ingredients, cook 2 minutes more and serve hot.
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