Stir-fried Corn with Cumin and Coriander

Finely dice the onion, mince the garlic, and chop the red pepper into small pieces. Measure out the cumin, coriander, and salt, and have the lemon juice and cilantro ready before you begin cooking.

Melt butter in a large skillet or wok over medium-high heat until it begins to foam. Ensure the pan is hot enough so the vegetables sauté rather than steam.

Add the diced onion and red pepper to the pan and stir-fry until the onion turns translucent and the edges begin to soften. This should take about 3 to 4 minutes, stirring frequently.

Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to let it burn.

Sprinkle in the cumin and coriander, stirring continuously so the spices coat the vegetables evenly and toast lightly in the butter for about 30 seconds.

Add the corn kernels to the skillet and toss everything together, stir-frying over high heat until the corn is heated through and begins to develop light golden spots, about 4 to 5 minutes.

Season with salt to taste, then drizzle the lemon juice over the corn and toss to combine, brightening all the flavors.

Remove the pan from heat, scatter fresh cilantro over the top as a garnish, and serve immediately while hot.