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        Spicy Corn with Tomato



A meal on its own or can be served as a side dish. As a side dish this recipe will serve up to 12.
       Ingredients
2 tbsp
1 tsp
1 tsp
1 tbsp
2 cups
1
1
2 (19 oz.) cans
1 tsp
1 tsp
1 tsp
1 tsp
2 tsp
1 tsp
1 tbsp
1/4 tsp


 olive oil
mustard seeds
whole cumin seeds
minced garlic
chopped Vidalia or Spanish onion
 large sweet red pepper, diced
 28-ounce can diced plum tomatoes
of corn, drained
 salt
Chinese five spice powder
ground cumin
ground coriander seed
sweet paprika
sesame seed oil
red wine vinegar
 hot chili flakes

Chopped cilantro (garnish)
       Directions

  • Put oil in a large saucepan or wok and place over a medium-high burner. Add mustard seeds and cumin. When popping starts, reduce heat to medium and add garlic. Brown garlic stirring the whole time, then add onion and red pepper. Stir and cook for 5 minutes.
  • Increase heat to medium high. Add chopped tomatoes, drained corn and all remaining ingredients except for the cilantro. Continue to cook for another 5 minutes. Stir occasionally. Serve garnished with chopped cilantro.