8 cups of fresh (6-8 ears) or frozen sweet corn
3 tbsp. vegetable oil
1 tsp. brown mustard seeds
2 serrano chiles, thinly sliced into rounds (leave the seeds in)
1/2 tsp. ground turmeric
2 tsp. salt, or to taste
1/4 cup chopped fresh cilantro
1. Heat the oil in a saute pan or wok over high heat until almost smoking. Add the mustard seeds and cook for 10-15 seconds or until the seeds stop sputtering (use a cover or splatter guard if the oil is popping too much).
2. Add the sliced serrano chiles and stir for 1-2 minutes or until browned (but take care not to blacken, or they will become bitter).
3. Lower the heat to medium, stir in the turmeric and toss briefly, then add the corn. Season with salt to taste. Stir in the cilantro, remove from heat and plate. Can be served warm or at room temperature.