Author Notes: This is a variation of an Indian dish my mother makes. I love corn and I especially love it cooked till its a bit crunchy or chewy. This has been simplified to just a few ingredients, but its a quick and delicious snack. – Lena S. —Lena S.
Food52 Review: This clever combination of four ingredients produces a fun, interesting dish. And there’s virtually no prep! Cooking the corn in a skillet with the mustard seeds, for a period longer than necessary actually to cook the corn, makes it a bit chewy. It also allows the nutty flavor of the mustard seeds to merge nicely with the juices from the corn. The coconut, added after the corn has cooked, gives the dish even more texture and complexity of flavor, while the lime juice pings it with just the right touch of tartness. I only wish I’d discovered this recipe sooner! – AntoniaJames —The Editors
cups frozen corn kernels (okay,I know it’s a faux pas, but I love making this dish with frozen corn)
teaspoons black mustard seeds
cup dry shredded coconut
salt to taste
- In a frying pan, add the oil and mustard seeds. Heat on medium high until the mustard seeds start to pop. Then add in the frozen corn (stand back for the sizzle). Stir.
- Add in a couple pinches of salt (1 tsp worth approx.). Let the corn cook on medium heat stirring every couple of minutes until the corn is golden brown (approx. 15-20 minutes on medium heat)
- Stir in the shredded coconut, stirring just until incorporated.
- Remove the pan from the heat and squeeze over the juice of the lime. Salt to taste. Stir and serve.