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Corn bomb
Corn on the cob chunks tossed with cumin, coriander, chilli and lemon
Chunks of tender corn on the cob tossed in hot oil with cumin, green chillies, fresh coriander, turmeric, black pepper and lemon until every kernel is coated. It's hot, tangy and messy to eat with your fingers. Serve hot from the barbecue.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/6 doneStep 1: Cut 5 tender corn on the cob into 3.5 cm pieces, then halve each piece lengthwise.
Step 2: Steam the corn for 8–10 minutes, until the kernels are just tender.
10 minStep 3: Heat 6 tbsp oil in a wide pan or on a tawa and add 1 tbsp cumin seeds. When it sizzles, add 1 oz green chillies, 1 ⅜ oz fresh coriander and ½ tsp ground turmeric.
1 minStep 4: Add the corn pieces and mix well.
Step 5: Stir in 3 tbsp lemon juice, 1 tbsp ground black pepper and 2 tsp salt.
Step 6: Toss and cook for 10 minutes, until the corn is tender and well coated. Serve hot.
10 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does corn bomb take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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