Stir-Fried Corn with Basil and Leeks
- Total Time: 25 mins
- Yield: 4 1x
Description
Summer corn is so flavorful it hardly needs anything at all, but a few well-chosen additions just brighten the taste.
Ingredients
Scale
- 4 corn cobs, kernels shaved off cob (2 cups)
- 2 tbsp (30 ml) ghee or vegetable oil
- 1/2 tsp cumin seeds
- 1 leek, white & green parts chopped small
- 1/2 tsp fresh ground black pepper
- 2 tbsp (30 ml) basil, chopped
- juice of half a lemon
- salt to taste
Instructions
- Easy method to shave corn off cob: just stand it upright and run your knife as close to the cob as you can get. The kernels will just come right off.
- Heat ghee or oil under medium-high heat in a frying pan. Add in cumin seeds. When the seeds start to brown, turn the heat to medium and add in the leeks. Cook the leaks for about 3-5 minutes, until they are cooked down. Mix in the black pepper.
- At this point, add in the corn kernels and salt to taste. Fry the corn for a few minutes (doesn’t take long to cook). Turn the heat off. Squeeze lemon and mix in the chopped basil. Add salt to taste.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 120
If You Liked This Recipe, You’ll Love These
- Corn Puree with Gruyere and Basil
- Summer Corn Cakes
- Summer Corn Gratin
- Chilled Cauliflower and Corn Bisque
Frequently Asked Questions
What is the best way to shave corn off the cob?
Stand the corn cob upright and run your knife as close to the cob as possible to remove the kernels easily.
How do I know when the cumin seeds are ready?
The cumin seeds are ready when they start to brown, which is your cue to add the leeks.
Can I use a substitute for ghee?
Yes, you can use vegetable oil as a substitute for ghee in this recipe.
