Corn Sundal

• 2 ears of corn on the cob
• 1/4 teaspoon turmeric
• 1/2 cup Finely diced shallots or the white part of scallions
• 1 tablespoon Canola oil
• 1 teaspoon mustard seeds
• 1/4 teaspoon asafetida
• 1/4 teaspoon Paprika
• 1 sprig curry leaves
• Salt to taste
• Juice of 1/2 a lemon
• 1-2 small green chillies cut into small pieces

1. Boil the corn cobs in salted water adding turmeric to impart color.
2. Remove from the water, allow to cool & remove the kernels off from the cob.
3. heat oil in a skillet and add the mustard seeds, when they sputter, add the shallots, green chiles, torn curry leaves and asafetida. Saute till the shallots turn translucent.
4. Add the boiled corn, paprika & any extra salt as required, stir to combine. Lower heat, cover and simmer for about 5-7 minutes to allow the flavors to combine.
5. Transfer to a serving dish, drizzle with lemon juice & serve.

corn, turmeric, shallots, canola oil, mustard seeds, asafetida, paprika, curry, salt, green chillies

Taken from food52.com/recipes/13716-corn-sundal (may not work)