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–+ servings

Cumin Corn with Lime Garlic Dressing

5 from 1 review
This summer corn recipe is insanely delicious and supremely simple. The corn is quickly toasted with cumin seeds, making a bang of flavor with only one skillet in hand. It's tossed with mint, scallions and serrano peppers for freshness and heat, and then piled with eggs to make it a full meal, although the eggs are optional, since the lime dressing is also packed with protein.
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 servings

Ingredients

  • 4 large eggs
  • 4 medium ears of corn
  • 1 tablespoon cumin seeds
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 4 medium scallion stalks, finely sliced, green parts only
  • 1/2 cup fresh mint leaves, loosely packed, torn
  • 2 small serrano peppers, very thinly sliced
  • 1/3 cup skyr, yogurt or greek yogurt
  • 2 tablespoons lime juice, about 1 juicy lime
  • 2 garlic cloves, finely grated
  • 1/2 cup cotija cheese or feta cheese, crumbled
  • 4 slices toast of choice, optional, for plating
  • Aleppo pepper flakes, optional, for plating

Instructions 

  1. Bring a large pot of water to a boil. Add in the eggs and boil for 6-7 minutes. While the eggs are boiling, prepare an ice bath to the side. When the eggs are finished, immediately transfer them to the ice bath.
  2. Shuck and slice off the kernels from the corn.
  3. Place a large pan over medium heat (cast iron is preferred) and add the cumin seeds. Toast the seeds for 2-3 minutes or until fragrant and releasing little whisps of smokiness.
  4. Add in the corn and mix. Drizzle in 1-2 tablespoons of olive oil and season with salt. Ease into a flat layer on the pan and cook undisturbed for 3-4 minutes or until the corn is darkly charred. Then agitate the corn and cook another 4-5 minutes, allowing it to get dark spots all over. Season with salt and a few generous cracks of black pepper. Transfer the corn to a large bowl.
  5. Let the corn cool for a few minutes, then add the scallion, mint and peppers. Season with salt and a drizzle of olive oil.
  6. In a small bowl, whisk together the yogurt, lime juice and garlic. Add a hefty pinch of salt, mix, taste, and season as needed. It should be salty and tart.
  7. To serve, pile the corn salad in a bowl or on top of toast. Quarter the eggs and add one egg per serving bowl. Sprinkle with feta or cotija cheese and drizzle with the lime dressing.
  8. Garnish with Aleppo pepper flakes if using, and enjoy!