Flame-grilled spiced sweetcorn recipe
This recipe is from I LOVE INDIA: Recipes and stories from city to coast, morning to midnight, and past to present BY Anjum Anand (Quadrille, £20.00).
Photography: Martin Poole
Ingredients
- 4 sweetcorn cobs
- 2 tbsp chaat masala
- 0.2 tsp chilli powder, or to taste
- 1 lemon, cut lengthways into 4–6 wedges
- 4 sweetcorn cobs
- 2 tbsp chaat masala
- 0.2 tsp chilli powder, or to taste
- 1 lemon, cut lengthways into 4–6 wedges
- 4 sweetcorn cobs
- 2 tbsp chaat masala
- 0.2 tsp chili powder, or to taste
- 1 lemon, cut lengthways into 4–6 wedges
Details
- Cuisine: Indian
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Peel back the husks of the sweetcorn, leaving them attached to the cobs. Remove the silky bits and wash the cobs well. Mix the chaat masala and chilli powder in a small bowl.
- Preheat the barbecue. Grill the sweetcorn directly over a high heat, turning often with the leaves, until lightly charred all over (if it rains you can do this directly over a gas flame). When cooked, smear each cob with butter or crème fraîche, if you want.
- Serve the sweetcorn with the lemon wedges and a little mound of the spice blend on the side. Dip the wedge in the spices and rub them over the sweetcorn, squeezing a little lemon juice on as you do and serve.
- A little unsalted butter or low-fat crème fraîche is optional to add at the end should you require.
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