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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
1. Slice kernels off corn, if using fresh.
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.
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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