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Recipe: Pan-roasted Spiced Corn Salad

My sister passed on this recipe to try for our Mother’s Day BBQ and it fared quite well.


  • 2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 2 dried red chillies
  • 1 lb frozen corn
  • 2 tbsp corn oil or canola oil
  • 1 small onion, chopped
  • salt (to taste)
  • 1 red bell pepper, chopped
  • 3 tsp cilantro, chopped and some to garnish
  • mixed greens


– dry roast the cumin, fennel and red chillies in a skillet.  When cool, grind all three into a powder

– fry the frozen corn in a skillet until excess water is evaporated and the corn is crunchy, set aside

– fry the onions in the oil

– add corn, salt and ground spice

– cook for 2 min

– add red pepper and cilantro

– serve over a bed of mixed greens and garnish with cilantro




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