East Indian Corn Dip

Makes 2 cups


  • 1 cup water
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 jalapeno, minced (or more to taste)
  • Salt, to taste
  • 1 tablespoon cilantro leaves, to garnish


Boil the corn until tender. Let cool, then cut off the kernels. Put the kernels into the bowl of the processor and process until mashed, scraping down the sides several times as the corn processes. Set aside.

In a small bowl, whisk the water and cornstarch together.

In a medium non-stick skillet, warm the vegetable oil over medium heat. Add the mustard seeds and cumin seeds and cook until they crackle. Stir in the jalapeno and sauté for 30 seconds.

Lower the heat and stir in  the corn. Whisk the water/cornstarch mixture again and pour it into the skillet. Still well. Stir over the heat until the dip thickens and steams. Remove from heat and let cool. Season to taste with salt.

Spoon the dip into a serving bowl, sprinkle with cilantro leaves and serve with Salt of the Earth Popcorners.