Wednesday, August 26, 2015

Jalapeno Corn with Brown Mustard Seeds


There are exactly 2 dishes I make with corn on the regular- Corn and Tomato Relish, and this Jalapeño Corn with Brown Mustard seeds. The hubby and I aren't huge corn eaters, to be honest. We'll eat it off the cob during the summer, if it's given to us out of someone's garden. Occasionally, I'll pick some up at the grocery store when it's on sale. Corn is not a staple for us though, unlike tomatoes, lettuce, kale, broccoli, etc. which we buy in truckloads year-round. We like fresh corn though, which pretty much makes it impossible for us to enjoy 75% of the year. But when we do get corn, this is one of the dishes I turn to.


This is another Cooking Light recipe that I have been making since I learned how to cook. It's easy, super-flavorful, and something different. I actually keep turmeric on hand specifically for this dish.

Seriously. I have a small container of turmeric that I've had for an embarrassingly long time because this is the only dish I've ever used it in. I think it's time to experiment with the turmeric in other dishes, don't you think? 


Here's something important to note before you make this recipe- turmeric turns stuff BRIGHT yellow. The first time I ever made this, almost 10 years ago, I used a white spatula. Bad idea. That white spatula stayed the ugliest shade of light yellow for years until I threw it away. I now use my black spatula when making this.

What is it about turmeric that does that? Something to research :)


Soooooo... you are going to need some cilantro.


Some jalapeños.


Corn...


Without the husks.


Beyond that, you'll need some of the aforementioned turmeric, some salt, and oh yeah, those brown mustard seeds.


It took me awhile almost 10 years ago to find brown mustard seeds. I found yellow mustard seeds all over the place, but the only place I found brown mustard seeds (in Portland, OR circa 2006) was Whole Foods. When I use up this jar, I'll be ordering more from Amazon. Here's a link to buy brown mustard seeds----> Brown Mustard Seeds

I've read that they sell brown mustard seeds at Indian stores and most Asian markets. If you don't live in the middle of Po Dunk, Nowhere, like me, you might be able to find them without ordering them. But just an FYI, I've subbed yellow mustard seeds with absolutely no problems. 


Now, I used a garden fresh jalapeño to flavor my corn. It was a very mature pepper and brought tears to our eyes upon eating this. I guess I usually use a store-bought pepper that doesn't have nearly the heat that ours do. To make this less spicy, use one jalapeño and discard the membranes and seeds. If you like it spicy, try two jalapeños with membranes and seeds, or even a Serrano pepper. I've found normally with one jalapeño (or even two if they are store-bought), you get the bite without the sensation your mouth is on fire. 


This corn is a perfect side for any grilled meat. Steaks, chicken, pork chops, fish... The list goes on. This flavorful side dish is always a hit, so try bringing it to your next barbecue. Or Labor Day party, for that matter.

Allright, I'm out. The hubby is working the night shift right now, so I made cookies last night. Or rather, bars. I may have ruined them, I'm not sure. I put them in the fridge overnight, so I'm getting ready for the moment of truth. Is a re-make in my future today? 

Time to go find out!

Happy Wednesday friends :)



Ingredients (serves 4):

5-6 large ears of corn
2 tbsp canola oil
1/2 tsp brown mustard seeds
2 jalapeños, seeds and membranes removed, minced
1/4 tsp turmeric
1 1/2 tsp salt (or to taste)
2 tbsp cilantro, finely chopped

Directions:

1. Remove husks from corn. Cut corn off cobs, set aside.
2. Heat canola oil in a large skillet over medium-high heat. When hot, add mustard seeds. Cover pan. Keep pan covered until mustard seeds stop popping (they pop for about a minute).
3. Add jalapeños to pan, saute for 30 seconds. Add turmeric to pan, stir to combine. Add corn to pan. Stir to coat corn in turmeric mixture. Cover pan, turn heat to low, and cook for 5 minutes.
4. Remove cover. Stir in salt and cilantro. Serve immediately.


Recipe adapted from Cooking Light.

Looking for other summer-fresh corn recipes? Try these!







4 comments:

  1. Boy! This sure looks delicious - I can't wait to try it myself!

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    1. It's pretty delicious! I love how different it is. And so much flavor for not a lot of work. It's also great cold out of the fridge! Have a great weekend Kelli! :)

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  2. Replies
    1. I hope you try it, I think it will be right up your alley. I know you appreciate recipes that are different :) Have a great weekend Pam!

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