0 servings
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Heat oil in a sauté pan over medium-high heat. Add the mustard seeds and cover the pan. When the seeds start to sizzle and pop, toss in the cumin, turmeric, chili and shallot. Stir and cook 1 minute.
Add the corn to the pan with ½ teaspoon salt and stir.
Cover the pan and cook 5 minutes, then remove the lid and continue cooking until the corn starts to turn golden brown, a few minutes more.
Stir in lime juice, lime zest and cilantro.
