by Lena S.
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my 7 recipes »
A&M's Testing Notes:
Expand CollapseLena S.'s Notes:
Expand3 cups frozen corn kernels (okay,I know it's a faux pas, but I love making this dish with frozen corn) Ask a question about this ingredient
2 teaspoons black mustard seeds Ask a question about this ingredient
1/3 cup dry shredded coconut Ask a question about this ingredient
1 small lime Ask a question about this ingredient
4 tablespoons oil Ask a question about this ingredient
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.
Ask a question about this stepAdd 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)
Ask a question about this stepStir in the shredded coconut, stirring just until incorporated.
Ask a question about this stepRemove the pan from the heat and squeeze over the juice of the lime. Salt to taste. Stir and serve.
Ask a question about this stepGreat! I'm so glad!! I agree with the cilantro - a great addition!
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!
Thanks AMS! Yes - it does taste great with some "toppings" too.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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!