(since 1999)

RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes


FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



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.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  




Popular Pages