Corn and Zucchini Raita

Ingredients

• 2 cups fresh, frozen, or canned corn kernels
• 2 zucchini (3/4 lb. total), ends trimmed, cut into 1/2-inch cubes
• 2 fresh serrano chilies
• 1 teaspoon salad oil
• 1/4 teaspoon cumin seed
• 1/4 teaspoon mustard seed
• 1 cup plain nonfat yogurt
• 2 tablespoons low-fat sour cream (optional)
• Salt
• 1/4 cup chopped red bell pepper
• 1 tablespoon minced fresh cilantro

Preparation

1. 1. Steam fresh corn and zucchini on a perforated rack over boiling water just until zucchini is tender when pierced, about 3 minutes. Let stand until cool.
2. 2. Slit serrano chilies lengthwise into quarters, from tip to stem, leaving chili pieces attached at stem.
3. 3. Pour oil into a 6- to 8-inch frying pan over medium-high heat. Add cumin seed and mustard seed. When seeds pop, in about 30 seconds, add chilies and stir 1 minute. Remove from heat. Cool.
4. 4. In a bowl, mix corn, zucchini, yogurt, and sour cream. Season to taste with salt, then scrape yogurt raita into a salad bowl.
5. 5. Spoon oil with seeds and chilies onto raita. Garnish with bell pepper and cilantro.