The Completely Addictive Method of Sautéing Corn

First things first: Shuck the corn, and remove as much of the silk as you can (if a few pieces still are clinging on, it's not tragic). Break off most or all of the stem. If any of the corn kernels on the top are a bit soft, trim those away. Four heads of corn will make enough to serve two to three people — four, if you have a second side.

Cutting corn kernels off of the cob can be a messy experience, but with this simple trick, it's a breeze: Set a smaller bowl inside a large mixing bowl before you begin. Then, rest the bottom of the cob on the small bowl as you cut away with a chef's knife. The small bowl lifts the cob up enough for the knife to run down the length of the cob, while the large bowl corrals the kernels, so that they don't fly all over your countertop and kitchen floor.

In a large skillet, melt 2 tablespoons refined coconut oil or ghee over medium-high heat. Once melted, add a medley of Indian spices: 1 teaspoon ground cumin seeds, 1 teaspoon curry powder, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric, and a large pinch of red pepper flakes. (This is called blooming the spices — it basically wakes them up and releases their flavor.) Heat until fragrant, then add 3 minced garlic cloves and the white and light green parts of 3 scallions (thinly slice them before adding), and cook for about 30 seconds. For both steps, be sure to keep things moving so that everything cooks evenly.

As always, but especially here, it's very helpful — nay, imperative — to have your ingredients prepped before you begin cooking; that means measuring all of the spices into a small bowl and having the garlic and scallions minced and sliced, respectively, before you heat up the pan, as the cooking will go very quickly and things are apt to burn otherwise. Now's also a good time to make good use of the dark green (but still tender) parts of the scallions: thinly slice them and reserve them for garnish. Also, wash, dry, and prep 1 loosely packed cup of cilantro, then give it a rough chop.

Add the corn and cook, stirring occasionally, until it's tender but still has a bit of bite to it, about 5 minutes.

Turn off the heat, then add the chopped cilantro and dark green parts of the scallions. Stir to evenly distribute the herbs.

This curried corn makes for a great side to some roast chicken or a piece of fish. Leftovers make for a killer breakfast when reheated and topped with a fried egg or two.