July 1, 2009

Indian Spiced Corn

Corn, like most vegetables, does quite well on its own. But this recipe jazzes it up a bit with some Indian spices. You can use frozen corn, but I think you'll find fresh corn will taste better.

Indian Spiced Corn


4 c corn, fresh or frozen
3 T olive oil
½ t brown mustard seeds
1 jalapeño, diced
¼ t turmeric


1. Heat oil in a large pan or wok over medium-high heat. Add the mustard seeds and saute until they begin popping.

2. Lower the heat to medium and add the jalapeño. Cook for 30 seconds, then add the turmeric.

3. Stir in the corn, blend well, turn heat to low, and cover. Cook for about 5 minutes (or less for frozen corn).

4. Add salt to taste and garnish with parsley.

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