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  • 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

Slice kernels off corn, if using fresh.
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.
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.

Sunset, JULY 2007


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