Serves 4 to 6 as a side dish
5 ears fresh corn on the cob, shucked
3 tablespoons coconut oil
1½ teaspoons brown mustard seeds
¾ teaspoon whole cumin seeds
2 dried red Indian chiles (arbòl chiles can be substituted)
10 fresh curry leaves
1 red onion, finely diced
One 1-inch piece ginger, peeled and finely chopped
1/4 cup roasted, salted cashews, finely chopped
Juice of ½ lime
1 cup cilantro leaves
Bring a large pot of salted water to a boil and add the corn. Simmer until the corn is tender, about 5 minutes, then remove with tongs and let cool slightly. When the corn is cool enough to handle, cut the kernels off the cob and transfer to a bowl.
In a large frying pan over medium-high heat, heat the coconut oil. When the oil is hot add the mustard seeds and cook, stirring, just until the seeds begin to pop, about 30 seconds. Add the cumin seeds, dried chiles and curry leaves and cook, stirring, for 30 seconds. Reduce the heat to medium and add the onions, ginger and a generous pinch of salt. Cook, stirring, until the onion is translucent but not browned, about 5 minutes.
Add the corn and stir to combine, then cook 2 minutes more, until the corn is warmed through. Remove from the heat and add the cashews, lime juice and cilantro leaves, then season to taste with additional salt. Serve hot or at room temperature.