Skillet corn with cilantro & cumin


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:


  • 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.