Corn with Mustard Seeds
4 Servings
Prep Time: 10 Minutes
Cook Time: 8-10 Minutes
Tips & Description
Simple yet deeply flavorful, corn with mustard seeds combines sweet kernels with a fragrant tempering of mustard seeds, green chilies, and turmeric. Inspired by Maharashtrian cooking, blooming the spices in hot oil releases warmth and gentle heat that beautifully complements the corn’s natural sweetness.
For the best texture, use fresh corn when in season, though thawed frozen corn works well too. Let the mustard seeds fully splutter before adding the chilies to release their nutty aroma. Cook just until the corn is tender but still slightly crisp to maintain its freshness. Finish with chopped cilantro for brightness and serve warm or at room temperature.
Ingredients
- 5 ears fresh yellow corn (or frozen, thawed)
- 3 tablespoons canola oil
- ½ teaspoon mustard seeds
- 1–2 small green serrano chilies, thinly sliced
- ¼ teaspoon ground turmeric
- Salt, to taste
- 1 tablespoon minced fresh cilantro
Steps to Cook
1. Slice the kernels off the cobs to yield about 4 cups of corn.
2. Heat the oil in a medium wok or sauté pan over high heat. Add the mustard seeds and immediately cover with a lid or splatter guard. Let the seeds pop and splutter.
3. Once the popping subsides, add the sliced chilies and stir briefly until fragrant. Reduce the heat to medium and stir in the turmeric.
4. Add the corn and salt to taste. Toss to coat evenly. Reduce the heat to low, cover, and cook for about 5 minutes, until tender.
5. Stir in the chopped cilantro and serve warm or at room temperature.