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Coconut Lime Corn

by:
August 16, 2010
4.5
4 Ratings
  • Serves 2-3
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.

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

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Ingredients
  • 3 cups frozen corn kernels (okay,I know it's a faux pas, but I love making this dish with frozen corn)
  • 2 teaspoons black mustard seeds
  • 1/3 cup dry shredded coconut
  • 1 small lime
  • 4 tablespoons oil
  • salt to taste
Directions
  1. 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.
  2. 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)
  3. Stir in the shredded coconut, stirring just until incorporated.
  4. Remove the pan from the heat and squeeze over the juice of the lime. Salt to taste. Stir and serve.
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6 Reviews

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bistro_gal September 29, 2010
We had this tonight and it was to die for. My husband is pretty absent minded but this side dish kept him mmm-ing all through dinner. Our boys loved it too. I added some cilantro at the end but I think it would be outstanding with or without it. Just a fabulously fast and delicious side dish. Thank you for sharing!
Lena S. September 30, 2010
Great! I'm so glad!! I agree with the cilantro - a great addition!
AMS August 30, 2010
Ah, yes, takes me back to my childhood!

You can top it with finely chopped red onion and "sev" - vermicelli-style crispy chickpea flour noodles available from Indian groceries.

Great contribution!
Lena S. August 30, 2010
Thanks AMS! Yes - it does taste great with some "toppings" too.
lapadia August 18, 2010
Sounds tasty!
Lena S. August 30, 2010
Thanks lapadia