So simple, SO yummy...you'll want to make more than one per person!
Kelly's husband is from India, originally, and he always insists on this treat whenever they do any plant-based grilling. The recipe is super simple and can be adapted pretty much any way you'd like.
Traditionally, this grilled corn would be served spicy-style, but there are no rules here. You can use fresh or bottled lime juice and any spice mixture, preferably without added salt for health's sake, or whatever you choose.
Indian Style Fire-Grilled Corn on The Cob
Ingredients for 4 Servings
4 or more ears of fresh Non-GMO
or organic corn on the cob
1 lime or small bottle lime juice
Kala namak to sprinkle (also known as black salt or Himalayan salt)
1 tsp of your favorite red chili powder
1/4 tsp cumin powder
Remove the corn husk and fibers from the ear of corn.
Roast corn on a grill or open gas flame on medium high heat. Keep turning the corn about every 30 seconds or so in order to have the charred bits evenly distributed around the ear. The corn kernels may make a popping sound, but don't worry, you're doing it correctly! Continue grilling corn until you see the majority of the corn has been touched by the flames and blackened to varying degrees.
Juice your lime into a bowl or pour 1/4 cup from bottle.
Add your chosen spices to the bowl and mix.
If you keep the lime halves after juicing you can use it as a brush to pick up the spice mixture and rub across the grilled ear of corn OR use a basting brush.
Finish with a touch of kala namak, if desired.
Serve hot with your other grilled goodies!