Coconut Lime Corn

1. 1

   In a frying pan, add the oil and mustard seeds. Heat on medium high until the mustard seeds start to pop. Then add in the frozen corn (stand back for the sizzle). Stir.

2. 2

   Add in a couple pinches of salt (1 tsp worth approx.). Let the corn cook on medium heat stirring every couple of minutes until the corn is golden brown (approx. 15-20 minutes on medium heat)

3. 3

   Stir in the shredded coconut, stirring just until incorporated.

4. 4

   Remove the pan from the heat and squeeze over the juice of the lime. Salt to taste. Stir and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.