Sweet Corn with Habanero Chiles and Lime
INGRÉDIENTS
- 2 Tbsp canola oil 30 mL
- 1 tsp cumin seeds 5 mL
- kernels from 3 ears fresh sweet corn,* about 3 cups (750 mL)
- 1 medium red bell pepper, stem discarded, cored, seeds and ribs removed, finely chopped
- 1/2 tsp coarse kosher or sea salt 2 mL
- 1/4 tsp ground turmeric 1 mL
- 2 Tbsp finely chopped fresh cilantro 30 mL
- 1/2 to 1 habanero chile, stem removed, finely chopped (do not remove seeds)
- juice from 1 medium lime
PRÉPARATION
- 1. In medium saucepan, heat canola oil over medium-high heat. Sprinkle in cumin seeds and allow them to sizzle, turning reddish brown and becoming aromatic, 5 to 10 seconds.
- 2. Immediately add corn, red pepper, salt and turmeric. Stir once or twice and let corn warm up, 2 to 4 minutes.
- 3. Fold in cilantro, chile and lime juice, and serve.
RENDEMENT
6 servings
PORTION
1/2 cup (125 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 120 |
| Lipides | 6 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 14 g |
| Fibres | 1 g |
| Sucres | 6 g |
| Protéines | 3 g |
| Sodium | 210 mg |
| Potassium | 74 mg |
