Sweet Corn with Cumin and Sambal | Side Dishes

sweet corn with cumin and sambal

This corn side dish is quick to make and easy to improvise. The combination shown above uses four of the items that you will almost always find in my kitchen: frozen sweet corn, butter, cumin, and sambal. Sambal is a sauce made from chilies, I believe it comes from Java originally. It is delicious stuff, it can be a bit spicy though.

Frozen or Fresh Sweet Corn with Cumin, Butter, Sambal and Onion

– 2 tsp olive oil

– 1/2 cup white onion, minced

– 2 Tbsp butter

– 1 # frozen sweet corn

– 1 tsp ground cumin, salt and pepper to taste

– 1-2 tsp sambal chili paste (optional)

– tomato paste, molasses, sugar, thyme, parsley, or garlic are also good. But try to keep the additional flavors to a minimum in order to keep the dish tasting somewhat of corn.

Fry the minced onion in the olive oil (or vegetable oil) over medium+ heat until softened and caramelized. Then add the butter and corn and continue cooking over medium heat until the corn is cooked (20-25 minutes). Taste the corn and add a bit of sugar if desired. Adjust the salt and pepper levels. Then stir in the cumin and the sambal, if you are using it. Continue cooking for a couple more minutes before serving.

*Alternate Method. Cook the corn until dark, almost black before adding the spices at the end. Blackened corn is really tasty stuff too.

*Tip. A non-stick pan is easier to clean up, but it may not develop as deep a flavor if you blacken your corn.

Try this recipe with Low and Slow Beef Rib Roast or Broiled Thick-Cut Bone-in Pork Chops.

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