Sweet corn turns a bit nutty when quickly sauteed, and fresh chiles give it a nice kick in this recipe adapted from Ruta Kahate's 5 Spices, 50 Dishes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 6 ears corn
- 1 Tbsp. vegetable oil
- 1/2 tsp. mustard seeds
- 1/8 tsp. fenugreek seeds
- 2 serrano chiles, thinly sliced
- 1/4 tsp. tumeric (optional)
- Salt
- 1/4 cup chopped cilantro
Preparation:
- Cut corn kernels off cobs.
- Heat oil in a large frying pan over medium-high heat. Add mustard seeds and fenugreek, cover, and cook until seeds pop. Add chile and cook, stirring, until fragrant, about 30 seconds. Stir in turmeric. Stir in corn and salt to taste. Cook, stirring, until corn is completely combined.
- Cover, reduce heat to low, and cook until corn is tender to the bite, about 5 minutes.
- Uncover, increase heat to high and cook, stirring occasionally and scraping any browned bits from the bottom of the pan, until corn starts to brown.
- Stir in cilantro. Serve hot or warm.
Makes 6 servings.
