Saturday, June 29, 2013

Roast Corn, Hold the Butter, Permanently. Indian Spiced Roast Corn

    Temperatures are crazy hot here in Sonoma as I write this. We're in the middle of a heat wave that's swamping the West. Don't get me wrong, we do have heat in our Wine Country Summers but it's usually heat during the day and cool evenings, perfect weather for The Grapes. When we do have a hot spell it normally lasts for about three days. That's a typical Sonoma heat wave, 3 hot days and out. Now, with the new weather, things have changed and records are being broken.

  No one is very interested in spending a lot of time cooking and the easiest things seem to be things that can be cooked out on a grill, though even grilling in this weather means braving extremely hot temperatures. The less time one spends around any heat source the better, which is why I'm featuring Indian Roast Spiced Corn.

   Roast spiced corn is a standard of street /beachside vendors in India as this photo from the Times of India  shows.

Of course roasting corn on a foggy beach is a lot cooler than cooking in 100+ degree heat here in Sonoma, but it cooks up very quickly and around here is going to be a new "must do" recipe for Summer Barbeques. Short, sweet, sour and spicy, this classic corn's got everything.

Indian Spiced Roast Corn



Here's What You Need:

2 ears of fresh corn
1 tsp Kashmiri chili (or 1/2 tsp cayenne and 1/2 tsp paprika mixed together)
2 fresh limes, halved
1 tsp kosher salt

Here's What To Do:

Shuck, wash and dry 4 ears of corn.
Cut each ear in half.
Fire up the grill.
When the grill is hot, place the ears of corn on the grill, roll them around and start roasting.

Roast them until they're browned all around. Be careful they don't burn, fresh corn has a lot of sugar in it, just sayin.....
When the corn is roasted take it off the grill.

Mix together the chili and the salt.
Dip each lime half in the salt chili mixture.

Rub the chilied lime half all over the corn while squeezing it.


Eat and enjoy!

   It's a great mixture of sweet and tangy, and grilled corn without butter? Yes, it is possible and not only possible but after trying this, preferable. Coming up next, smokey eggplant done on the grill and jazzed up with chili and local honey follow along on Twitter @kathygori

3 comments:

  1. I wont'eat corn any other way but grilled you just made me wish for some of this looks awesome!

    ReplyDelete
  2. Eating spicy roasted corn from roadside vendors is what Indian monsoon memories are made of! Monsoon is when corn happens to be in season there, and it is perfect in that weather. Just as perfect in 100 degree summers here too.

    ReplyDelete
  3. Roast corn with butter and the flavor of lemon on that ,yummy my mouth started to watering, most of the people have their ffood

    ReplyDelete

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