Stir-Fried Corn with Cumin and Coriander from the Public Health Cookbook—original source of recipe, public domain government resource

  • Serves: 4



  1. If using frozen corn, thaw completely before using. If using canned, drain and set aside.
  2. Add the cumin, coriander, garlic, salt, red pepper and onions to a food processor and blend until it turns into a coarse paste.
  3. Melt butter in a large skillet over medium-high heat. Add the onion mixture and stir-fry for 5 minutes then add corn and stir-fry for an additional 3 minutes. Stir in the lemon juice.
  4. Serve warm garnished with chopped cilantro.
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