1 ½ tablespoons vegetable oil
4 ½ cup corn kernels (from 4 ears)
1 ½ teaspoons ground cumin
¾ teaspoon turmeric
½ cup chopped fresh cilantro
Heat oil in large nonstick skillet over medium-high heat. Add corn, cumin and turmeric; sauté until corn is heated through, about 5 minutes. Stir in cilantro. Season with salt and pepper.