I made Mummy's corn dish, and not surprisingly it never fails to impress anyone and everyone...
4 corn on the cob, rinse and take out kernels from the cob, using a knife
1 tbsp oil
1/2 tsp turmeric powder
1 tbsp cumin seeds
1 tsp mustard seeds
10 curry leaves OPTIONAL
Salt to taste
1/2 jalapeno, finely chopped
1/2 cup shredded coconut
2 tbsps cilantro, finely chopped
Use a food processor to mash corn kernels, set aside.
In a non-stick saute pan (3 qt), heat oil over medium heat and add mustard seeds when the oil is hot, allow seeds to crackle.
Add cumin seeds, jalapeno and saute for half a minute.
Add curry leaves (tear each leaf into two), saute and then add turmeric powder. Mix and quickly add corn with half a cup of water, cover and cook on low heat for 10 minutes, stirring every minute. Make sure corn does not stick to the bottom of the pan.
Finally add salt, coconut and mix well. Garnish with cilantro and serve hot with bread.