Posted by Anisha | Posted in chat masala, corn on the cob, Indian, recipe | Posted on 2/23/2010
I love corn on the cob, but I can't stand the concept of slabbing butter on vegetables. The only reason I keep butter in my fridge is for the occasional loaf of sourdough and baking. My anti-butter stance and affection for Indian street foods influence this simple, savory take on a classic! If you've tried my cooking at Stir It 28, you know that I am a big fan of using lime, ginger, and Indian masalas (spices). This is another such recipe that will make your taste buds tingle. For those of you who did attend the successful charity event thrown by Chrystal of The Duo Dishes and Greg from SippitySup, I will be posting my signature limey guacamole and my dad's chicken kebab recipe in the coming week!
-1/8 teaspoon paprika
-1/4 teaspoon chat masala*
-1 or 2 limes, depending on the juicyliciousness of the lime
-2 cobs of corn
*chat masala, a blend of spices, is commonly found at Indian supermarkets. For approximately $2 or less, you can purchase a large quantity from a good brand (MDH or Roopak's)
There are two different methods I use to prepare the corn: boiling or charring. I prefer boiling, but charring does add smokiness and texture. Charring the corn over a gas stove also allows for the corn to soak up the lime and spices.
1. Squeeze your lime in a small bowl. Save the used lime wedge for step four.
2. Mix the chat masala and paprika into the bowl of lime juice. Set the mixture aside.
For boiled corn:
3. Fill a pot with water deep and wide enough to submerse the corn. Wait for the water to boil and slide in your corn on the cob. Cover the pot for 10-15 minutes, until the corn is cooked to your preferred softness.
For charred corn:
4. Use tongs and hold the corn over a gas stove or charcoal grill. Rotate often and evenly until charred.
5. Take the squeezed lime wedge and use it as a brush to spread the mixture onto your cooked corn.
This recipe makes for a healthier snack and an unique, "ethnic" addition at a Summer BBQ. If you're too lazy (or a college student, like me) I often use the frozen, roasted corn from Trader Joe's.