Whether served at Thanksgiving or at an evening dinner, this side dish perks up the meal!
Author: American Institute for Cancer Research
Serves: 6 person(s)
Preparation Time: 15 mins
1 Tbsp canola oil
1/2 tsp mustard seeds, preferably black
1 serrano chili pepper, sliced into thin rounds
1/4 tsp ground turmeric
1 dash each of salt and black pepper, to taste
1 tsp lime juice
2 Tbsp chopped cilantro
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 chili pepper. Add the turmeric, stirring to dissolve it in the oil.
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 3 times.
Remove from heat and season with salt and pepper. Mix in the lime juice and cilantro. Serve hot, warm or at room temperature.
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