Corn with Fresh Herbs

Name: Corn with Fresh Herbs
Yield: Serves 6
Ingredients: 6 ears of corn; 3 tablespoons extra-virgin olive oil; 1 teaspoon whole brown mustard seeds; 1/2 teaspoon whole cumin seeds; 1/4 teaspoon kalonji seeds (nigella); 2 teaspoons peeled fresh ginger, grated to a pulp; 1 to 2 fresh hot green chilies, finely chopped; 4 tablespoons chopped cilantro; 2 tablespoons finely chopped fresh mint; 3 scallions, finely chopped, using all the white and some of the green parts; 2 tablespoons finely chopped fresh dill; 2 tablespoons lemon juice; 3/4 to 1 teaspoon salt; Freshly ground black pepper to taste; 2 tablespoons unsalted butter (optional)

By Madhur Jaffrey

August 20, 2004

I devised this dish for a benefit party to aid my husband's chamber music group, Clarion Concerts. It was the middle of August, in the heart of the corn season. Keeping up the tradition of Indian migrants the world over, I find myself adapting Indian spices and techniques to the best of American ingredients.

Recipe notes

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