Spicy Corncob

• 1 corn on the cob (husk and silk removed)
• 12 teaspoon ground coriander
• 14 teaspoon ground cumin
• 116 teaspoon chili (ground a pinch)
• 2 teaspoons reduced fat margarine (sunflower fat reduced 40%)
• 1 garlic clove (minced)
• 2 tablespoons coriander (chopped fresh)

1. Put the corncob in a large steamer basket over a saucepan of simmering water and cover and cook for 4-5 minutes or until the corn is just tender (I would use my electrical tiered steamer).
2. Put the ground coriander, cumin and chilli in a small non-stick frying pan and cook, stirring for 1 minute or until aromatic and then add the spread/margarine and garlic and cook stirring until the spread has melted.
3. Remove the pan from the heat.
4. Cut the corncob in half and add to the pan and brush with the spice mixture.
5. Add coriander, then toss to coat corncob halves and then serve and enjoy.
6. VARIATION - replace the fresh coriander with parsley or chives.

corn, ground coriander, ground cumin, chili, margarine, garlic, coriander

Taken from www.food.com/recipe/spicy-corncob-436096 (may not work)