This is a real gem from Heidi Swanson’s new book “Near and Far” What a stunning array of flavors!
The original recipe called for “2 small red chiles” so you can use whatever kind of chile pepper you want, depending on how hot and spicy you like things. If you are avoiding nuts then use pumpkin seeds. To make it vegan, Heidi recommends using sunflower oil in place of the butter.
2 small red chiles, stemmed, seeded (if desired), and sliced
2 medium garlic cloves, peeled and sliced
One 1-inch (3cm) piece of fresh ginger, peeled and sliced
¼ teaspoon ground turmeric
¾ teaspoon sea or kosher salt
2 tablespoon clarified butter (ghee)
1 ½ teaspoons yellow or brown mustard seeds
3 cups (450g, about 3 large ears) fresh corn kernels
½ cup (60g) roasted peanuts
1 cup (30g) chopped cilantro
lemon or lime wedges
2 tablespoons toasted sesame seeds
1. In a mortar and pestle, or with a mini food processor, grind the chiles, garlic, ginger, turmeric, and salt to a paste.
2. Heat the clarified butter in a wide skillet. Add the mustard seeds and cook, stirring until they pop, which will take a minute or two. Stir in the corn kernels and cook a few minutes, stirring frequently, until they just start to feel tender, which will take a couple of minutes.
3. Stir in the peanuts, half of the cilantro and half of the red chile paste. Cook for another minute then taste. If desired, for additional heat, add more of the chile paste and perhaps a bit of salt. Remove from heat and add a squeeze of lemon or lime juice.
Serve the spiced corn over rice, or as a side dish, topped with the remaining cilantro and sesame seeds.
Have lemon or lime wedges handy for guests to add as they wish. Any leftovers can be reheated in a skillet with a little more clarified butter.