2 cups frozen corn
1 tbsp vegan butter + 1 tbsp olive oil
1 tsp cumin powder
1/2 – 1 tsp voodoo mix (1 tsp makes it seriously spicy)
1/2 tsp kosher salt
Serves 2 to 3
Melt butter and olive oil over medium heat. When the butter melts and starts bubbling, add cumin powder, the spice mix and fry for 5 seconds. Add the corn kernels, sprinkle salt and increase the heat to high. You could use fresh corn kernels as well for this recipe as well.
Toss the corn over high heat for about 2-3 minutes until the corn has thawed and you see them begin to get juicy. Turn the heat to medium-high, let cook for 5 minutes. Toss around, making sure the kernels on top are now on the bottom and vice versa. Let cook for another 5 mins. Toss again. At this point, the corn is completely cooked, and should’ve shrunk slightly having fried in the spiced butter oil mixture.
Once the corn has gotten some dark golden brown color and the skin is slightly crispy, taste for seasoning and turn off the heat. This is probably one of my favorite snacks. I also often make a larger batch and reserve it to add to guacamole, or even on salads for texture. Just an all around versatile dish to have handy!