Raw Corn Koshimbir with Coconut

Ingredients-

• 1 teaspoon ghee or coconut oil
• ½ teaspoon black mustard seeds
• 1/2 serrano pepper, diced (or to taste)
• 1/8 teaspoon asafetida or hing
• 1 corn on the cob, with kernels cut off, about 1 heaped cup of kernels
• ½ cup finely diced cucumber
• 1 small red onion, finely diced, about ¼ cup diced onion
• 2 tablespoons fresh grated coconut or frozen grated coconut, defrosted
• 2 tablespoons cilantro leaves, finely chopped
• Se salt to taste
• Juice of ½ lime

To make the Raw Corn Koshimbir-

1. Heat the ghee or coconut oil in a small pan over medium heat. Add the mustard seeds. When they start to sputter, add the diced serrano pepper and the asafetida. Let it sizzle for about 30 seconds and remove from heat. Set aside to cool. This is the tempering.
2. Meanwhile combine the corn kernels and its milk with the diced cucumber, red onion, grated coconut, chopped cilantro, sea salt and the lime juice.
3. Add the tempering and toss well to combine.
4. Serve!