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

Ratings & Reviews

claudiacat's Review

August 04, 2014
This recipe has great potential, but the Serrano peppers definitely overpowered. I will do it again because it was good enough to change a bit - so I think I will try a half a jalepeno instead and take the seeds out, since the seeds in the Serrano are what made it too hot. We grilled the corn first to get a nice char and I used some grainy brown seeded Dijon prepared mustard instead of toasting the seeds since I only had yellow mustard seeds. Very tasty!

VestaTuran's Review

August 13, 2012