Toasted Cumin Slaw

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

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.

Ingredients

  • 1 tablespoon cumin seeds
  • 1 tablespoon canola oil
  • 2 cups

Method

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