I can’t say I’ve ever managed to read the whole paper; a half hour spent with the Book Review and the Arts and Leisure section on Sunday mornings seems to be my limit before I’m off and on with the day.
This past Sunday, my promise to grill ribs for dinner had to be postponed at the last minute, as I found myself at Home Depot shopping for home improvement projects right around dinner time. Time for Plan B! I made a quick dash to the store to buy some chicken to throw on the grill and fresh corn for 25 cents an ear.
I was inspired by this recipe which appears in the July issue of Sunset magazine. It’s from a new cookbook by Ruta Kahate called 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices.
It was delicious! I used just one chile pepper, and found it gently spicy. I also added some lime juice for a little extra flavor. This is a 5-minute recipe, especially if you use frozen corn.
Slicing the kernels off the cob can get a little messy, though. I managed to splatter corn juice all over T and his Times crossword puzzle.
makes 4 servings
6 to 8 ears corn (or use 4 cups thawed frozen corn)
3 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1 or 2 serrano chiles, thinly sliced
1/4 teaspoon turmeric
1 tablespoon minced cilantro
1 -2 teaspoons fresh lime juice, to taste1. Slice kernels off corn, if using fresh.
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.
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 and lime juice. Serve warm.