Corn with Mustard Seeds
Photo by Susie Cushner; written by Amy Machnak
How to Make It
Step 1
1
Slice kernels off corn, if using fresh.
Step 2
2
Heat vegetable oil in a wok or sauté pan over medium-high heat, add mustard seeds, and cover. When seeds stop popping, lower heat to medium and add chiles; stir 30 seconds.
Step 3
3
Stir in turmeric. Add corn and salt to taste. Toss, turn heat to low, cover, and cook until corn is tender, about 5 minutes (cook frozen corn about 1 minute). Stir in cilantro. Serve warm.
Ingredients
6 to 8 ears corn (or use 4 cups thawed frozen corn)
3 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1 or 2 serrano chiles, thinly sliced
1/4 teaspoon turmeric
salt
1 tablespoon minced cilantro
Directions
Step 1
1
Slice kernels off corn, if using fresh.
Step 2
2
Heat vegetable oil in a wok or sauté pan over medium-high heat, add mustard seeds, and cover. When seeds stop popping, lower heat to medium and add chiles; stir 30 seconds.
Step 3
3
Stir in turmeric. Add corn and salt to taste. Toss, turn heat to low, cover, and cook until corn is tender, about 5 minutes (cook frozen corn about 1 minute). Stir in cilantro. Serve warm.
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