Cumin and Cream Corn Recipe
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!
Ingredients
- 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
Directions
- Boil 5 cups water and reduce heat to simmer
- Add corn and simmer for 5 minutes; you don't want your corn to get too soft. Drain and set aside
- 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.
- 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!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 100 | |
| Calories from Fat 68 | 68% |
| Total Fat 7.72g | 10% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 14mg | 1% |
| Potassium 151mg | 4% |
| Total Carbs 7.37g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.52g | 1% |
| Protein 1.74g | 3% |
