Spicy street-style grilled corn on the cob [recipe]

Red Section Separator Spicy exchange / 2023 Spicy exchange / 2023 Learn more

Inspired by the vibrant tapestry of Indian street food, this spicy grilled corn-on-the-cob recipe infuses classic spices with the tang of lime and the freshness of cilantro.

Cream Section Separator About this recipe Learn more

– 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

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Instructions

Cream Section Separator – Grill the corn on an open flame for about 4-6 minutes. – Mix the spices 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. Learn more

This recipe is influenced by the vibrant world of Indian street food, where traditional spices like black pepper, cumin, garam masala, and chili powder come together with the freshness of lime and cilantro.

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Adjusting the spiciness

Cream Section Separator As a starting point, I suggest using red chili powder as a versatile foundation. For those ready to embrace the heat with open arms, habanero and ghost pepper are always great options. Learn more

Grilling corn in foil has its advantages. The foil captures the released steam, resulting in potentially more tender corn. However, we forego the use of foil to embrace the enticing charred flavor that arises from cooking over an open flame.

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Husk or no husk?

Cream Section Separator Our choice in this recipe was to husk and desilk the corn first. Why? Because we’re grilling it directly over an open flame, and that intense heat could ignite the husk. Learn more

Although the perfect method involves grilling the corn over an open flame for that signature charred flavor, we get it – sometimes, things don’t align. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Pop the corn inside and let it bake for about 20 minutes.

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