A few simple Indian seasonings are all you need to dress up a generous panful of corn kernels cut from the cob.
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 chilies, thinly sliced
1/4 teaspoon turmeric
1 tablespoon minced coriander
1. 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 chilies; 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 coriander. Serve warm.