Corn with Fresh Herbs Recipe

Name: Corn with Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears of corn; 3 tablespoons extra-virgin olive oil; 1 teaspoon whole brown mustard seeds; 1/2 teaspoon whole cumin seeds; 1/4 teaspoon kalonji seeds (nigella); 2 teaspoons peeled fresh ginger, grated to a pulp; 1 to 2 fresh hot green chilies, finely chopped; 4 tablespoons chopped cilantro; 2 tablespoons finely chopped fresh mint; 3 scallions, finely chopped, using all the white and some of the green parts; 2 tablespoons finely chopped fresh dill; 2 tablespoons lemon juice; 3/4 to 1 teaspoon salt; Freshly ground black pepper to taste; 2 tablespoons unsalted butter (optional)

Servings: persons

6 ears of corn
3 tablespoons extra-virgin olive oil
1 teaspoon whole brown mustard seeds
1/2 teaspoon whole cumin seeds
1/4 teaspoon kalonji seeds (nigella)
2 teaspoons peeled fresh ginger, grated to a pulp
1 to 2 fresh hot green chilies, finely chopped
4 tablespoons chopped cilantro
2 tablespoons finely chopped fresh mint
3 scallions, finely chopped, using all the white and some of the green parts
2 tablespoons finely chopped fresh dill
2 tablespoons lemon juice
3/4 to 1 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons unsalted butter (optional)

1
Husk the corn and rub off the silk with a lightly moistened towel.
2
Holding one ear upright at a time, cut off the kernels in ribbons and put them in a bowl.
3
Separate the kernels by rubbing them with your fingers.
4
Pour the oil into a large, preferably nonstick, lidded pan or wok and set over medium-high heat.
5
When the oil is hot, put in the mustard seeds and cumin seeds.
6
As soon as the mustard seeds begin to pop, a matter of seconds, put in the kalonji seeds.
7
Stir once, then add the ginger and chilies.
8
Stir for 30 seconds, put in the corn, cilantro, mint, scallions, and dill, and toss well to mix.
9
Add 4 tablespoons of water, the lemon juice, salt, and black pepper.
10
Toss again to mix and cover.
11
When steam begins to escape from under the lid, reduce the heat to low and cook for 2 to 3 minutes.
12
Toss again and taste for a balance of seasonings, making any adjustments you think necessary.
13
If you like, stir in the butter just before serving.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ears of corn, 3 tablespoons extra-virgin olive oil, 1 teaspoon whole brown mustard seeds, 1/2 teaspoon whole cumin seeds, and more.

Yes, Corn with Fresh Herbs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn with Fresh Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions