1. Mix the powders on a plate.
2. Clean the husks and silks from the corn but keep the stems intact to use as handles.
3. Grill corn until it is lightly charred. Turn the ears often so they get a nice char all over.
4. Rub a piece of lime on each ear of corn and then sprinkle the spices to coat evenly. Enjoy while still hot.
- I use 1/2 teaspoon of red chile powder but you may reduce the amount or use cayenne pepper if necessary.
4 ears of corn
1/2 tsp red chile power
1/2 tsp cumin powder
1 tsp salt
1/2 tsp ground black pepper
1 lime, cut into wedges
I saw many street vendors selling freshly grilled corn on the cob during my travels in India. Based on the wonderfully enticing aromas I learned that it wasn’t just plain corn, but a spicy version that is out of this world. Most often vendors served the corn with lime, salt and red chile powder but a few added some special ingredients. My recipe adds a few more ingredients and is worth the effort! Since it doesn’t have any butter on it, this is a very healthy Indian recipe.
For your next barbeque, try this recipe! Based on my family’s response to this recipe, it will be a hit. If you aren’t in the mood to grill outside, this recipe can be prepared on an indoor grill pan or directly over the gas burner on your stove.