Mexican Street Corn
This vegan recipe will have you feeling like you're in the middle of a square in Mexico surrounded by lively music and bright colours.
Servings: 4
Ingredients
- 2 ears of corn
- 2 tablespoons margarine
- 1 teaspoon cumin seeds
- 1 head garlic
- 1 chilli pepper
- 1 juice lime
- 1 pinch cumin powder
- 1 teaspoon dried oregano
- ΒΌ bunch cilantro choppped
Instructions
- cut kernels of cobs of corn
- Put a pot on the stove and set temperature to medium heat.
- When pot is warm, melt margarine with garlic and cumin seeds.
- When garlic is translucent, add the rest of the ingredients plus enough water to simmer.
- Occasionally stir the mixture.
- Add cilantro after 10 minutes.
- Test corn after 15 minutes. If not cooked, yet keep cooking until corn is tender.
Notes
You can enjoy this corn dish as a side, add it to tacos or tortillas, or eat it with tortilla chips.