This corn dish is an affordable side that brings flavor and balance to a budget-oriented dinner menu.
Another affordable selection from the 5 Spices, 50 Dishes cookbook, this recipe is another one of those go-to ideas you can pull out for company or use any night of the week.
What you need:
5 ears fresh or canned yellow corn, 3 tbsp canola oil, 2 tbsp mustard seeds, 1-2 small Serrano chiles (sliced thinly into rounds), ¼ tsp ground turmeric, salt, 1 tbsp minced cilantro leaves.
What you do:
Slice the kernels off the cobs or drain from cans. You should have about 4 cups of corn. Heat the oil and add the mustard seeds, covering with a lid until they stop popping. Add the chiles and stir until they are finished toasting. Lower the heat to medium and add the turmeric. Stir and add the corn. Salt to taste and cook on low until the corn is soft and tender (about 5 minutes). Stir in the cilantro and serve hot or at room temperature.
Related Reading: Inexpensive Black-Eyed Pea Dip Recipe.
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