Corn in India is neither tender nor sweet, so it's usually cooked with salt and spices to bring out the flavor. This recipe from my home state of Maharashtra is one of my favorite side dishes. The traditional method involves grating the corn off the cob to increase the tenderness. I've found that the recipe is just as delicious with sweet corn, but I simply cut the kernels off the cob instead of grating them.

Slice the kernels off the corn cobs; you should have approximately 4 cups of corn.

Make the tadka: Heat the oil in a medium wok or sauté pan over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the seeds have stopped sputtering, add the chiles and stir until they are well toasted. Lower the heat to medium and add the turmeric, stir, and add the corn and salt to taste. Toss well, turn the heat to low, cover, and cook the corn until soft and tender, about 5 minutes.

Stir in the cilantro and serve warm or at room temperature.