Corn with Aromatic Seasonings

By Tara Parker-Pope

Updated February 29, 2016

  • Tony Cenicola/The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(21)
Comments
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This is an easy, perfumed, stir-fried dish that can be made with fresh or frozen corn from Madhur Jaffrey, the renowned Indian cookbook author. Corn and heavy cream are infused with a jumble of whole Indian spices like mustard seeds, cardamom pods, cloves and cinnamon stick, as well as fresh ginger and green chiles.

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Ingredients

Yield:4 to 6 servings

  • 3 tablespoons olive or canola oil

  • 1 teaspoon whole brown or yellow mustard seeds

  • 4 cardamom pods

  • 4 whole cloves

  • One 1-inch cinnamon stick

  • 2 bay leaves

  • 1 teaspoon finely grated peeled fresh ginger

  • 1 to 2 teaspoons finely chopped fresh hot green chiles (do not discard seeds)

  • 4 cups corn cut fresh off the cobs, or two 10-ounce packets of frozen corn, defrosted and drained

  • 1 teaspoon salt

  • ¼ cup heavy cream

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

20 grams carbs; 11 milligrams cholesterol; 180 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 2 grams fiber; 256 milligrams sodium; 3 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour the oil into a frying pan and set over medium heat.

  2. Step 2

    Meanwhile, combine the mustard seeds, cardamom, cloves, cinnamon and bay leaves in a small cup.

  3. Step 3

    When the oil is hot, put in all the whole spices. As soon as the mustard seeds pop, a matter of seconds, add the ginger and green chiles. Stir once or twice, and then add in the corn. Stir for 2 to 3 minutes.

  4. Step 4

    Add the salt and cream. Continue to stir and cook for another minute. Turn heat to low and cook 1 to 2 minutes, stirring, until all the cream is absorbed. You can pick out and discard the cardamom pods, cloves, cinnamon and bay leaves if you are serving those unaccustomed to large whole spices in their foods.

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Ratings

5 out of 5
21 user ratings
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Comments

nightowlknitter

I had everything except the pepper, so decided to try it out. It was surprisingly delicious! I am adding this to my personal recipes. May or may not try out the hot peppers next time!

nightowlknitter

I had everything except the pepper, so decided to try it out. It was surprisingly delicious! I am adding this to my personal recipes. May or may not try out the hot peppers next time!

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