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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 4 |
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Easy with lots of flavor! This is great sprinkled on buttered corn on the cob, mixed in with sour cream for a dip, over salads, rice, potatoes, the list is endless! Adapted from Gourmet magazine(2006). Southwestern, Mexican, also Middle Eastern and African! Ingredients:
2 tablespoons cumin seeds, toasted and cooled |
1 tablespoon coarse salt (kosher) |
Directions:
1. Toast cumin in a dry heavy skillet over moderate heat, stirring, until fragrant and a shade or two darker,1-3 minutes.
2. Grind cumin seeds in an electric grinder(or grind by hand in a mortar and pestle).
3. Transfer to a small bowl and stir in salt.
4. If using on corn, brush corn with butter or oil and sprinkle with cumin salt.
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