1 tablespoon oil
1/2 teaspoon mustard seeds
1 cup corn (frozen is fine in winter, just defrost it)
1/4 teaspoon turmeric
1/4 teaspoon salt
In a skillet, heat the oil over high heat until smoking. Add the mustard seeds and cover immediately. Cook until the seeds stop popping, about 15 seconds. Lower the heat and add the corn, turmeric (be careful with it!), and salt. Cook until the corn is hot through.
Garnish this with a tablespoon or two of finely chopped cilantro if you have it.