Photo: Susie Cushner

How to Make It

Step 1

Slice kernels off corn, if using fresh.

Step 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

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.

5 Spices, 50 Dishes

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