Spicy Corncob
- Reviews 5
Ready In: 10 mins
Serves: 2
Ingredients
- 1 corn on the cob (husk and silk removed)
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1⁄16 teaspoon chili (ground a pinch)
- 2 teaspoons reduced fat margarine (sunflower fat reduced 40%)
- 1 garlic clove (minced)
- 2 tablespoons coriander (chopped fresh)
Directions
- Put the corncob in a large steamer basket over a saucepan of simmering water and cover and cook for 4-5 minutes or until the corn is just tender (I would use my electrical tiered steamer).
- Put the ground coriander, cumin and chilli in a small non-stick frying pan and cook, stirring for 1 minute or until aromatic and then add the spread/margarine and garlic and cook stirring until the spread has melted.
- Remove the pan from the heat.
- Cut the corncob in half and add to the pan and brush with the spice mixture.
- Add coriander, then toss to coat corncob halves and then serve and enjoy.
- VARIATION - replace the fresh coriander with parsley or chives.
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