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
Serves: three
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
- 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.
- Add the cilantro, salt and squeeze in the lime.
- Pour the butter over the cooked kernels of corn.
- Transfer to a take-out container and seal.