A Different Kind Of Indian Corn

 

By Kerry Shelby

 

As the long, hot summer winds down and the light shifts to its subtler autumn angle, the harvest season is in full swing and the summer’s bounty, from plump grapes in California, heirloom tomatoes in Tennessee and sweet corn in the Midwest, is available in all its plenitude. Corn, in particular, resonates with me as a harbinger of cooler weather and shorter days.

 

 

Growing up on a farm in Tennessee, I remember corn as the last crop we harvested in our family garden. When the final ear was picked, shucked and served up with pan-fried okra and juicy tomatoes, it was my task to cut down the barren corn stalks and feed them to the horses, a job I disliked tremendously. But it was worth it to have that sweet, fresh corn all summer and a freezer full for winter.

 

 

All this fresh produce leaves us with the very happy problem of vegetable overload. By this point in the season, I want to branch out from grilled corn on the cob. This is the time of year to be creative with your preparations. A delicious option for preparing corn to go along with grilled meat comes from Madhur Jaffrey, the legendary master of Indian cuisine. It’s a quick and simple stir-fry perfumed with whole Indian spices and sweetened with cream. The spices are slightly exotic and make for an interesting side dish that can easily be prepared while the meat rests. Madhur has a note that suggests “removing the whole spices at the end if serving to people not accustomed to having them in their food,” which is a pretty good idea.

On a side note, my wife and I had the good fortune to have Madhur and her husband, the renowned violinist Sanford Allen, over for dinner a few years ago when they were in town for the Key West Literary Seminar. They are absolutely lovely people and soon we felt like old friends. Having a drink and cooking with Madhur Jaffrey in our own kitchen…Key West is an amazing place!

 

 

Madhur Jaffrey’s Corn with Aromatic Seasonings

 

In a small bowl, combine 1 teaspoon whole brown or yellow mustard seeds, 4 whole cardamom pods, 4 whole cloves, 1 cinnamon stick and 2 bay leaves. Heat 3 tablespoons olive oil in a wok or large skillet. When the oil is hot, put in all the whole spices. Be prepared, for in just a matter of seconds, the mustard seeds will begin to pop! When they do, add 1 teaspoon grated fresh ginger and 1-2 teaspoons finely chopped Serrano pepper (take the seeds out if you want to cut back on the heat; otherwise, chop them whole). Stir once and add 4 cups of fresh corn cut from the cob. Cook for a minute, stirring, then add 1 teaspoon salt and ¼ cup heavy cream. Turn the heat to low and cook another minute or so, until the cream is absorbed.

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