Spicy Corn with Ginger and Chili

Ingredients

• 1-3 long green chilis chopped, to taste
• 3 garlic cloves peeled and roughly chopped
• 2" piece ginger peeled and roughly chopped
• 4 cups (500 g) fresh corn kernels, cut from 4 or 5 ears of corn (or Farm Boy™ Organic IQF Corn) divided
• 3 Tbsp Farm Boy™ Virgin Cold Pressed Sunflower Oil
• 1 ½ tsp black mustard seeds or 2 ½ tsp yellow mustard seeds
• 1 tsp Farm Boy™ Organic Turmeric
• salt to taste
• ¼ cup finely chopped cilantro
• juice of one lime or more to taste
• 2 Tbsp Farm Boy™ Roasted Virginia Peanuts chopped

Directions

1. In a blender jar, place green chili, garlic, ginger, and 3 tablespoons corn and process until smooth. If you need a bit of water to make it easier to blend, add 1-2 tablespoons. Reserve.
2. Heat Farm Boy™ Virgin Cold Pressed Sunflower Oil in a large skillet over medium heat. Add the mustard seeds, and cook for a few seconds until they start to pop.
3. Add the prepared chili ginger paste and cook for 5 minutes, stirring often.
4. Add Farm Boy™ Organic Turmeric and the remaining corn and cook for 2 minutes.
5. Reduce the heat to low, season with salt to taste, cover, and cook for 10 minutes.
6. Add the cilantro, lime juice, and chopped Farm Boy™ Roasted Virginia Peanuts. Serve warm.