Charred Indian Street Style Corn
Corn on the cob charred over direct heat, rubbed with lime, chilli and spiced butter.
Ingredients
Equipment
Grill Temperature
Surfaces
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Method
- Beat the softened butter with the Kashmiri chilli powder, chaat masala (or garam masala) and salt.
- Cook 4 corn on the cob, husks removed over direct heat at around 200°C, turning every couple of minutes, until charred in patches all over.
- Optional: Dip the cut side of 2 limes, halved in a little extra chilli powder and salt, then rub it hard over the hot corn.
- Brush with the spiced butter, scatter over 1 tablespoons fresh coriander, chopped and serve straight away.
We put our corn in the tumbler basket with some Bombay Potatoes. If you want more char remove from the basket and sear directly on the cast iron searing grid.
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