Corn With Aromatic Seasonings

The spices play up the sweetness of the corn, while the cream gives it a marvelous texture. Adapted from a recipe by Madhur Jaffrey, as posted at Serious Eats by Caroline Russock. http://bit.ly/dZBeIq

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 3  tablespoons olive oil or 3  tablespoons canola oil
• 1  teaspoon  whole brown mustard seeds or 1  teaspoon yellow mustard seeds
• 4  whole green cardamom pods, lightly crushed
• 4  whole cloves
• 1  cinnamon stick, 1-inch long
• 2  bay leaves
• 1  teaspoon  finely grated peeled fresh ginger
• 1 -2  teaspoon  finely chopped fresh green chile (do not discard seeds)
• 2 (10 ounce) bags frozen corn, defrosted and drained or 4  cups fresh corn kernels
• 1  teaspoon kosher salt
• 1⁄4 cup heavy cream

Directions

1. Heat oil in a large saucepan over medium heat. When it shimmers, add mustard seeds, cardamom pods, cloves, cinnamon stick and bay leaves all at once (combine in a small bowl first). When the mustard seeds pop, 10-15 seconds, add ginger and chiles and stir. Stir for 30 seconds.
2. Add corn, stir well, and cook 2-3 minutes. Add salt and cream, and cook, stirring constantly, 1 minute. Reduce heat to low and cook 2-3 minutes until cream is absorbed. Remove and discard cardamom pods, cloves, cinnamon stick and bay leaves before serving.