Flame-grilled spiced sweetcorn recipe

Flame-grilled spiced sweetcorn recipe

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

1) 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.

2) 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 ame). When cooked, smear each cob with butter or crème fraîche, if you want.

3) 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.

4) A little unsalted butter or low-fat crème fraîche is optional to add at the end should you require.

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