Sweet Corn with Cumin, Curry Leaves & Chiles

Corn grown in India is not the sweet variety that we so prize here in the United States. Often, when cooking Indian corn, the cook adds sugar—an ingredient I find unnecessary when sweet corn overflows the bins at grocery stores and farmers’ markets here during the summer months. Serve this with Pigeon Peas with Chiles and Jaggery and some fluffy rotis for a simple, healthy vegetarian dinner.