Spicy Corn

Holiday sides are my FAVORITE! Don't get me wrong, I like turkey just as much as everyone else but usually I'm loading up on all the decadent sides! We love corn, who doesn't right? This spicy corn has the perfect balance of spice, garlic and salt! This side dish is so quick, ready in just 20 minutes. Make it ahead of time if you're pressed on time, it reheats well within minutes!

Full disclosure, this is not exactly my recipe! This recipe is inspired by the "vaghareli corn" my cousin made for us during the summers when we were kids. It was hands down the most random breakfast we ate as kids. My cousin made us this delicious corn while I made butter toast and instant coffee!

What you need to make this spicy corn:

• 16 oz frozen or canned corn
• 1 jalapeno or serrano pepper, minced
• 3-4 garlic cloves, minced
• 1-2 tablespoon oil
• ¼ teaspoon mustard seeds
• ½ teaspoon turmeric powder
• salt to taste

Rinse frozen or canned corn, leave it in the strainer until ready to use. In a medium size pot heat oil over medium heat. Add mustard seeds and wait until they crackle (skip if you don't have any). Add turmeric powder, minced garlic, and minced jalapeno or serrano pepper. Mix and cook for just about 30 seconds or so, it will become fragrant very quickly. Try not to burn it. Remove from heat just for a minute to add the corn. Return to heat and cook for an additional 10 minutes or so on low-medium heat until corn is cooked. Serve immediately or store in the fridge and reheat once ready to serve.

I hope you try this spicy corn, it is packed with so much flavor! It's perfect to jazz up that frozen or canned corn for your weeknight dinner or a holiday side dish!

Check out these Garlic and Chives Mashed Potatoes to add to your holiday meal this year!