Corn with Cumin, Chilli, and Tomato
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4 to 6
Corn on the cob is delicious, of course, whether it's grilled or boiled, and topped with butter and salt or lime juice and dried chilli peppers. Sometimes, though, the outdoor picnic level of messiness just doesn't suit. This recipe, which also makes use of some of the other heat-loving summer vegetables, is more suited to a dinner with fork and spoon. The peppers used in this recipe have a bit of heat to them, but feel free to substitute sweet bell peppers if you prefer.
- 6 large ears of corn, kernels and scrapings removed separately
- 1 clove garlic
- 1 teaspoon ground, toasted cumin seeds
- 1 onion, finely chopped
- 2-3 jalapeno or serrano peppers, deseeded and diced
- 1 large tomato, seeded and diced
- 1 tablespoon cilantro
- 2 tablespoons butter
- Salt and black pepper, to taste
- In a blender, puree 1 cup of the corn kernels with 1 cup of water for 2 to 3 minutes. Strain through a fine mesh or cheesecloth, pushing out as much liquid as possible.
- In a mortar, pound together the garlic and cumin with a pinch or two of salt. Heat a wide skillet with the butter over medium-high heat and add the pounded garlic, onion, and peppers. Cook for about 4 minutes, or until the onions and pepper soften and begin to show some color. Stir in the remaining corn kernels and scrapings, along with the strained corn milk. Reduce the heat, cover, and simmer for 5 minutes.
- Just before the dish is finished, add the tomato, and allow it to warm through. Check for seasoning, stir in the cilantro, and serve immediately.