Corn Out the Ears
You know what I love best about blogging? That you can do it from anywhere there’s an internet connection. So, guess where I’m typing this post from right now? A lawn chair on the porch of my parents’ farmhouse, overlooking a field and barn slowly going out of focus in the soft purple and orange hues of summer’s last twilight to the chorus of soft moos from the milk cows. I promise you, search far and wide if you must, but there is no more peaceful place than this.
Now that you know my location, try to guess what I did all day? Oh, come on, humor me with my little guessing game. Nope, I did not milk any cows. Yes, I did hold one adorably cute baby niece, but that was only for a few minutes. The vast majority of my day was spent husking and cleaning fresh sweet corn out of the field beside the house. There were about a dozen to do. No, not a dozen ears, but rather a dozen bushels!! I was helping my mom blanch and freeze all of it for winter.
So you’ll have to forgive me if I have corn on my brain. I know I just posted a corn recipe last time, but there really doesn’t seem to be a choice for today’s featured ingredient after husking so many ears of the stuff. Corn with Mustard Seeds is a fantastic way to spice up your standard corn side dish. The heat of the mustard juxtaposes perfectly with the sweetness of the corn. Add a generous dash of coarse salt, and you have the trifecta of flavor: spicy, sweet, and salty.
I have to take a moment here to once again proclaim my love for the cookbook, 5 Spices, 50 Dishes. Ruta Kahate, the author, put together such a flavorful mix of surprisingly easy Indian dishes that I keep coming back to her recipes before bothering to check anywhere else. At this rate, I might get all 50 of her recipes up on this site. To date, we’ve got the following in the archives in addition to today’s corn:
Corn with Mustard Seeds
Taken from 5 Spices, 50 Dishes
5 ears of fresh corn
3 T. canola or vegetable oil
1 t. mustard seeds
1 small Serrano chile pepper, sliced thinly into rounds
¼ t. ground turmeric
1 T. chopped fresh cilantro
Slice the corn kernels off the cobs to have approximately four cups. Set aside.
Heat the oil in a medium skillet over high heat. When the oil begins to smoke and shimmer, add the mustard seeds, immediately covering the pan with a lid. When the seeds have stopped popping, add the chopped pepper and stir until golden brown.
Lower the heat to medium and add the turmeric, stir, and then add the corn. Toss and season to taste with salt. Turn the heat to low, cover, and cook the corn until tender, about five minutes.
Stir in the cilantro and serve warm or at room temperature.