Spicy Stir-fried Corn

I have always associated corn with the monsoon season. Before the weather patterns on the Deccan plateau shifted the first showers would show up by mid-May. It was just around the time when we would be busy putting brown paper covers on new text books for school and enjoying that new book smell. It also meant that summer vacation was in its last three weeks. As the rains started drenching the parched earth, children in my neighbourhood would run out to collect mangoes that would've fallen as a result of the rains. As the victorious returned with shirts full of muddy bounty, aayi would have hot cups of chai waiting for us. Along with Glucose biscuits and roasted corn or stir-fried corn. The 4'o clock chai on a rainy afternoon is something I miss dearly.

Ingredients
2 cups of Corn kernels
1/2 tsp Mustard Seeds
1/2 tsp Sugar
1/2 tsp Turmeric
1/2 tsp Chili powder
1 tbsp Butter
Salt to taste

Method
Heat butter in a pot and add mustard seeds
Add corn and saute
Add sugar, turmeric, chili and salt
Stir
Cover with a lid and allow to cook
Keep stirring as the corn tends to stick to the wok
Serve with hot chai