The cumin really helps balance out the natural sweetness in the corn, without adding too much heat to the finished dish.
Ingredients:
- 2 Cups corn (4 Ears Shucked and cleaned)
- 2 Tablespoons Butter
- 1 Teaspoon Ground Cumin
- 1-2 Leek Stalks, white and soft green parts only
- Salt and Pepper
- 2-3 Tablespoons Fresh Basil, chopped
- 1-2 Tablespoons Lemon Juice
Instructions:
- Heat the butter (or vegetable oil) in a skillet over medium heat.
- Slice the leek, and add to the skillet and cook down until tender and slightly wilted. 3-5 minutes. Season with cumin, salt and pepper.
- Add the corn and stir fry until corn is heated through and tender, only about 5-10 minutes.
- Stir in the fresh basil and drizzle the lemon juice over top.
- Serves roughly 4.
Enjoy!
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