Spiced Corn on the Cob
Fresh corn is simmered in a coconut milk mixture, filled with cumin, chiles, and cilantro, giving it a classic north India flavor.
Slice corn cobs into 1/2-inch (1cm) rounds and place in a large skillet. Add coconut milk, red chiles, salt, and water.
Set the skillet over high heat and bring the mixture to a boil. Reduce heat to low, cover, and simmer until the corn is tender, about 10 minutes, stirring halfway through.
Just before the end of the cooking time, in a small skillet over medium heat, warm the oil until hot, about 2 minutes. Add the mustard seeds, followed by the cumin seeds. Let them pop for 5 to 10 seconds then pour the contents of the skillet over the corn.
Add the green chiles, fresh cilantro, and lemon juice. Stir, uncovered, until all the liquid evaporates and the coconut sauce coats the corn, 4 to 5 minutes. Taste, and adjust seasoning, if desired. Serve immediately.
*What's the easiest way to cut through a cob of corn?
Let's face it, hacking through a cob of corn isn't an easy kitchen task unless you have a decent vegetable cleaver, but we have a few suggestions for you. First, if you want to halve your cobs, they're usually easier to snap with your hands, rather than sawing away at them.
If you're looking for those cute little slices, however, that can still be done. Take this advice from our testers--younger, thinner cobs of corn will be more tender and easier to cut through than mature ones. As well, a serrated knife will work like a charm--a bread knife is perfect for this.