• 4 ears fresh corn, shucked, with kernels stripped off cobs
• 1 tbsp. cumin seeds
• Freshly ground black pepper
• 8 oz. peeled shrimp, roughly chopped
• 1 small red onion, chopped
• 1 mango or 2 peaches, peeled and chopped
• 4 c. arugula
• 1/2 c. fresh basil, chopped
• Juice of 2 limes
• 3 tbsp. olive oil
Put the millet and a large pinch of salt into a medium saucepan with water to cover by about an inch. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring occasionally until the millet is tender, 20 to 30 minutes. Add water if necessary to keep the grains covered; if any liquid remains by the time the millet is tender, strain it out.
While the millet cooks, put 1 tablespoon neutral oil in a large skillet over high heat. When hot, add the corn kernels and cook, shaking the pan occasionally. Keep the corn in a flat layer until all of the corn kernels are deeply browned (or even lightly charred) on at least one side. Add the cumin seeds and cook, stirring, until fragrant, about a minute. Sprinkle with salt and pepper, transfer to a serving bowl and wipe out the skillet.
Put the remaining 1 tablespoon oil into the skillet. When it’s hot, add the shrimp, sprinkle with salt and pepper, and cook, stirring occasionally, until the shrimp are pink all over and just cooked through, 2 to 3 minutes. Add them to the bowl with the corn.
When the millet is tender, add it to the bowl along with the onion, mango or peach, arugula, basil, lime juice and olive oil. Taste and adjust the seasoning. Serve warm or at room temperature.
Nutrition information per each of 6 servings:
Calories 374 Fat 15 g Sodium 530 mg
Carbohydrates 51 g Saturated fat 2 g Calcium 80 mg