Sweet Corn with Habanero Chiles and Lime

- 2 Tbsp canola oil (30 mL)
- 1 tsp cumin seeds (5 mL)
- kernels from 3 ears fresh sweet corn,* about 3 cups (750 mL)
- 1 medium red bell pepper, stem discarded, cored, seeds and ribs removed, finely chopped (1)
- 1/2 tsp coarse kosher or sea salt (2 mL)
- 1/4 tsp ground turmeric (1 mL)
- 2 Tbsp finely chopped fresh cilantro (30 mL)
- 1/2 to 1 habanero chile, stem removed, finely chopped (do not remove seeds) (1/2-1)
- juice from 1 lime (1)
1. In medium saucepan, heat canola oil over medium-high heat. Sprinkle in cumin seeds and allow them to sizzle, turning reddish brown and becoming aromatic, 5 to 10 seconds.
2. Immediately add corn, red pepper, salt and turmeric. Stir once or twice and let corn warm up, 2 to 4 minutes.
3. Fold in cilantro, chile and lime juice, and serve.