Indian corn

Yield: 6 servings

• 3-4 large ears fresh corn, or 3½
• cups defrosted frozen corn
• 1 tablespoon canola oil
• ½ teaspoon mustard seeds,
• preferably black
• 1 Serrano chile pepper, sliced into thin rounds
• ¼ teaspoon ground turmeric
• Salt and ground black pepper to taste
• 1 teaspoon lime juice
• 2 tablespoons chopped cilantro

1. Slice the corn kernels off the cob; there should be about 3 cups worth. Set aside.
2. In a heavy skillet, heat the oil over medium-high heat until it shimmers. Add the mustard seeds and shake the pan occasionally. When the seeds start to pop, cover the pan until they stop. If necessary, reduce the heat to avoid burning. When the seeds stop sputtering, mix in the chile pepper. Add the turmeric, stirring to dissolve it in the oil.
3. Add the corn, mixing to coat it with the oil. Cover, reduce the heat to medium-low, and cook until the corn is tender-crisp, 6 to 8 minutes, stirring it three times. Remove from heat and season to taste with salt and pepper. Mix in the lime juice and cilantro. Serve the corn hot, warm, or at room temperature.

NUTRITION FACTS (PER SERVING): Calories 105, Carbohydrate 20 grams (g), Fiber 2 g, Protein 3 g, Total fat 3 g, Sodium 3 milligrams