Author Notes
Cup Corn is a very common street food in India and comes in so many versatile flavors, none of which I remember really! So my recipe pick for the day was a pretty much a free-hit since I went with my instincts and literally dropped all the seasoning I thought would jive well together. Pack it up in a take-away container and you have an awesome road trip-friendly snack that would keep you away chips and all that unhealthy on-the-go food! —Vaishnavi Kandhadai
Ingredients
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four pieces
American sweet corn, boiled and kernels removed
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quarter cups
unsalted butter
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one tablespoon
olive oil
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one tablespoon
minced garlic
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quarter cups
chopped cilantro leaves
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one dash
lime
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one teaspoon
salt
Directions
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Melt butter and oil with garlic and cayenne pepper powder on low heat. If you like your garlic well cooked, let it go for five minutes.
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Add the cilantro, salt and squeeze in the lime.
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Pour the butter over the cooked kernels of corn.
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Transfer to a take-out container and seal.
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