1 (10 oz.) bag frozen corn
1/8 tsp. mustard seeds
Salt to taste (approximately 1/4 tsp.)
2 to 3 bay leaves
1/8 tsp. grated ginger
Chopped green chili pepper to your taste
1/8 tsp. lemon juice
1/2 tbsp. raw peanuts
Chopped parsley
1/4 tsp. sugar
1/2 c. milk

Let the corn thaw. Heat oil in a 2 quart saucepan on medium heat. Add mustard seeds. When they pop, add bay leaves and peanuts. Stir on low heat until peanuts become reddish in color. Add corn. Pour milk into pan to cover corn. Boil until milk is absorbed. Add salt, lemon juice, sugar, ginger, and green pepper. Stir until seasoning is mixed well (approximately 5 minutes). Garnish with chopped parsley.