Spicy Street-Style Grilled Corn on the Cob [Recipe]
This recipe for spicy street-style grilled corn on the cob draws inspiration from the flavors of Indian street food. It combines classic spices like black pepper, cumin, garam masala, and chili powder with the tanginess of lime and the freshness of cilantro, offering a flavorful twist on a popular side dish. This versatile recipe can be adapted based on your cooking setup, whether you’re grilling outdoors, using an oven, or wrapping the corn in foil for added tenderness.
Spicy grilled corn on the cob
Ingredients
- 2 cobs of corn husked and silked
- 2 tsp salt
- ½ tsp black pepper
- 1 tsp cumin powder
- 2 tsp red chilli powder
- ½ tsp garam masala powder
- 2 tbsp melted butter
- 2 tbsp chopped cilantro
- 1 lime halved
Instructions
- Grill the corn on an open flame. Keep the flame at medium-high and turn the corn to ensure even roasting. This takes about 4-6 minutes per cob, giving a nice char.
- Mix salt, black pepper, cumin powder, red chili powder, garam masala powder, and melted butter in a bowl.
- Apply the spice mix generously to the grilled corn. Squeeze lime juice into the grooves for added flavor.
- Finish by sprinkling chopped cilantro over the corn.
The Inspiration Behind This Recipe
The influence for this dish comes from Indian street food, where corn is commonly seasoned with a blend of spices that add depth and heat. The combination of cumin, black pepper, garam masala, and chili powder creates a robust base, while the brightness of fresh cilantro and lime juice balances the flavors. This recipe works well as a side dish for barbecues or as a flavorful accompaniment to Indian curries and rice dishes. The charred corn, enhanced by these bold spices, delivers a flavorful experience that pairs well with a wide variety of meals.
Adjusting the Heat Level
One of the key features of this recipe is its flexibility when it comes to spice. You can easily adjust the heat level to match your preference. A good starting point is using red chili powder, which serves as a versatile base spice. If you prefer a moderate level of heat, cayenne pepper is a suitable option, delivering a balanced kick without overwhelming the other flavors. For those seeking a mild heat, Kashmiri red chili powder is a good alternative, as it registers between 1,000 to 2,000 Scoville Heat Units (SHU), providing warmth without intense spiciness.
If you’re looking to increase the heat, options like habanero or ghost pepper can be incorporated. Habanero adds not only heat but also a fruity flavor that complements the tangy lime and fresh cilantro. Ghost pepper, known for its extreme heat, can provide a more intense spicy experience if desired.
Grilling Corn in Foil
When grilling corn, there are several methods to choose from. One option is to grill the corn directly over an open flame after removing the husk and silk. This method provides a distinct charred flavor that many people enjoy. However, you can also grill the corn in its husk or wrap it in foil, which can affect the texture and moisture level of the corn.
Grilling corn in foil can help retain moisture, as the steam generated during cooking is trapped inside the foil. This method may result in more tender corn and can even slightly reduce the cooking time. However, grilling the corn directly over the flames without foil brings out a smokier, charred flavor, which is central to the recipe’s street-style character.
If you choose to grill in foil, the process involves wrapping the corn tightly and rotating it twice during cooking, allowing about 2 minutes on each side. Ultimately, the method you choose depends on your preference for texture and flavor.
Grilling Corn with or Without the Husk
Another decision when grilling corn is whether to keep the husk on or remove it. Leaving the husk on can help retain moisture and impart a subtle charred flavor to the corn. However, grilling with the husk intact can present challenges when cooking over high heat, as the husk may catch fire. This recipe recommends removing the husk and silk before grilling, especially when cooking over a direct flame, to avoid any issues with burning.
For those grilling corn over a barbecue or at a greater distance from the flame, keeping the husk on can be a good option. It allows the corn to cook more slowly, maintaining moisture and developing a light char. On the other hand, grilling without the husk delivers a more direct charred flavor, ideal for this recipe’s bold, street-style profile.
Baking Corn in the Oven
While grilling corn over an open flame produces the best results for this recipe, there are alternatives if outdoor grilling isn’t possible. The oven can be a reliable substitute when weather or lack of equipment limits your options. Baking the corn still provides a delicious outcome, although it lacks the smoky flavor from the grill.
To cook the corn in the oven, preheat to 425 degrees Fahrenheit (220 degrees Celsius) and bake the corn for approximately 20 minutes. While this method won’t replicate the charred flavor of grilling, it allows you to still enjoy the essence of the dish. This oven-based adaptation provides a convenient way to prepare spicy street-style grilled corn on the cob when grilling isn’t feasible.
This spicy street-style grilled corn on the cob recipe offers a flavorful and adaptable dish that can be prepared in various ways depending on your cooking preferences. Whether you choose to grill the corn directly over a flame, wrap it in foil, or use the oven, the blend of spices, lime, and cilantro will deliver a delicious and tangy side dish. The flexibility to adjust the heat level ensures that it can cater to a range of spice preferences, making it a versatile option for different palates and occasions.
