If using fresh corn, slice the kernels off the cob.

Heat vegetable oil in a wok or saute pan over medium-high heat.

Add mustard seeds, and cover the pan.

When the seeds stop popping, lower the heat to medium.

Add thinly sliced serrano chiles and stir for 30 seconds.

Stir in turmeric.

Add corn and salt to taste.

Toss to combine.

Turn the heat to low, cover, and cook until the corn is tender, about 5 minutes (cook frozen corn about 1 minute).

Stir in minced cilantro.

Serve warm.