Olive oil dishes
This summer appetizer from the Nile Delta is made by cooking fresh corn kernels with tomatoes and cumin in olive oil. It can be served warm or cold and works well for brunch or a lunchbox.
Sauté the onion in olive oil until softened.
Add the chopped tomatoes and cook for 3 minutes.
Add the fresh corn kernels, cumin, and salt. Cook over low heat for 15 minutes.
Remove from the heat and stir in the lemon juice and parsley. Let it rest for 10 minutes, then serve warm or cold.
Do not overcook the corn kernels; long cooking makes them lose their sweetness and causes them to shrivel.
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