Cumin-Braised Corn, Chilli, Lime, Coriander & Feta (Slow Cooker)
The cumin adds a wonderful heat and smokiness to the corn, and I could eat this dish by the kilo. In summer I also add a lot of fresh avocado, and I promise you this is the bring-a-plate dish that will save you time and time again. If you are doubling or tripling the recipe for a bigger crowd, just fry off the corn and cumin quantities in batches so it doesn’t overcrowd the bowl of your slow cooker.
Serves 4 as a side.
Ingredients 11
1 tbsp olive oil
1 tbsp cumin seeds, crushed
800 g fresh corn kernels, from about 3 large corn cobs
1 lime, zested and juiced
250 ml vegetable stock
salt, to season
ground black pepper, to season
To Serve
1⁄2 bunch coriander leaves (cilantro), roughly torn
1 red chilli, deseeded, finely sliced
120 g feta
fresh lime juice
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Method 6
Set the slow cooker to the sauté function and heat for 10 minutes or so. Add the and, once hot, fry the . Cook until fragrant, then add the and cook for 1 minute.
Add the and cook for another minute.
Add the , then close the lid and cook on low for 1 hour.
If the hasn’t completely evaporated, turn to high, leave the lid off and watch it closely until the stock has mostly been absorbed and reduced.
Remove, season generously with salt and pepper, then turn out into a serving dish.
Top with the , and and an extra squeeze of , and serve.
