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.
Test Kitchen Notes
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
frozen corn kernels (okay,I know it's a faux pas, but I love making this dish with frozen corn)