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Chef with red wine glass



Serves 4


• 2 teaspoons cumin seeds
• 1/2 teaspoon fennel seeds
• 2 dried red chilies
• 1 pound frozen corn, thawed
• 2 tablespoons corn oil
• 1 small onion, finely chopped
• Salt to taste
• 1 red bell pepper, finely chopped
• 3 tablespoons fresh cilantro, finely chopped
• Mixed baby greens


In a small nonstick skillet, dry-roast the cumin, fennel and chilies over medium heat, stirring and shaking the skillet until the spices are fragrant and a few shades darker, about 2 minutes. Transfer to a bowl, let cool and grind finely in a mortar and pestle or in a spice grinder.

Place the corn in a nonstick skillet and stir over medium-high heat until the water evaporates.Transfer to a bowl.

In the same skillet, heat the oil over medium-high heat and cook the onion, stirring, until golden, 3 to 5 minutes. Add the corn,
roasted spices and salt and cook until the corn is golden brown, 2 to 3 minutes.

Add the pepper and cilantro and cook about 2 minutes. Cool and serve over mixed baby greens.



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