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Categories:Viewed: 13 - Published at: 9 years ago
Ingredients
- 4 cups corn (kernels)
- 3 tablespoons canola oil
- 12 teaspoon mustard seeds
- 1 -2 small green serrano chilies, thinly sliced into rounds
- 14 teaspoon ground turmeric
- salt, to taste
- 1 tablespoon cilantro, minced
Method
- heat oil in medium wok or pan over high heat.
- when oil starts to smoke, add mustard seeds and cover.
- when seeds stop sputtering, add chiles and stir till well toasted.
- lower heat to medium and add turmeric, stir, and add corn and salt to taste.
- toss well, turn heat to low, cover, and cook corn until soft and tender, about 5 minute.
- stir in cilantro and serve warm or at room temperature.
