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, and agave. Add the cabbage, cilantro, and corn and toss to coat. Taste for seasoning.
Add the lime juice and salt and pepper to taste and toss to combine. Cover and refrigerate for at least 30 minutes, or up to 8 hours to allow the flavors to meld and the cabbage to wilt.
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