prep time 
Ingredients
5 Tbsp. unsalted butter
2 garlic cloves, crushed
1½ tsp. coriander seeds
¾ tsp. cumin seeds
¾ tsp. mild red pepper flakes or ½ tsp. crushed red pepper flakes
½ tsp. ground turmeric
Kosher salt, freshly ground pepper
1 tsp. soy sauce
La Fe Corn (about 3 cups)
4 (5–6-oz.) cod or other flaky whitefish fillets
Mint leaves and toasted sesame seeds (for serving)
Directions
-
STEP ONE
Melt butter in a large skillet with a lid over medium heat. Add garlic, coriander seeds, and cumin seeds and cook, swirling pan often until butter is foaming and spices are very fragrant, about 2 minutes (reduce heat if butter is starting to brown). Add red pepper flakes, turmeric, a big pinch of salt, and several grinds of pepper. Cook, swirling pan, until very fragrant, about 30 seconds. Add ½ cup water (careful, it may spatter a bit), then soy sauce.
-
STEP TWO
Add corn to skillet. Season fish lightly with salt and nestle into corn and broth; bring to a simmer. Reduce heat, cover, and simmer gently until fish flakes easily with a fork, 7–9 minutes.
-
STEP THREE
Divide fish among bowls. Taste broth and season with more salt if needed. Divide corn and broth among bowls and top with mint and sesame seeds.