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Fire-Roasted Corn-on-the-Cob |
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Serves: 2
Print this Recipe
(Bhunna hua Bhutta)
Category: Carrots, Peas, and Other Basic Vegetables, Vegan
Makes 2 to 4 servings
Starting in the early summer and well into the rainy monsoon season in India, there is an enticing aroma in the air. The smoky fragrance of spiced roasting corn wafts down the streets, drawing large crowds of people. Try this easy recipe for your next summer cookout.
1 teaspoon Chaat Masala or store-bought
4 ears fresh corn
1 lime, cut in half wedges
1. Preheat a grill. While it's heating prepare the masala. Then, remove the husks from the corn and place each ear directly over medium-hot heat. Grill, turning as each side gets brown spots, until the whole ear is marked with black and brown spots, about 5 minutes.
2. Put the chaat masala in a small salad plate. Press the cut side of the lime over the chaat masala, making sure the spices stick to the lime. Then, rub the spicy lime all over the corn, squeezing very gently as you go along until the whole ear is glazed with the spices and lime juice. Serve with additional chaat masala.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Fire-Roasted Corn-on-the-Cob comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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