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4 to 6
Easy
By Peter Sherman and Stephanie Banyas
Published 2019
Cumin is used a lot in Middle Eastern and Mexican cooking, but I think it is still an underutilized spice in American cooking. I love its earthy flavor in everything from marinades and dressings to spice rubs.
In a small sauté pan, toast the cumin seeds, stirring occasionally, until fragrant, about 3 minutes. Transfer to a small bowl.
Heat the oil in the same pan over high heat until it begins to shimmer. Add the corn, season with salt and pepper, and cook until lightly toasted and heated through, about 5 minutes. Remove the corn to a plate.
In a large bowl, combine the cumin, vinegar