Oh, by the way, this isn’t American sweet corn, although, I figure it can be done with that too. It’s now become such popular food, that regular Indian corn is so hard to come by. I had to go through a lot of places to get my hands on these.
Hot and Sour Roasted Corn on the cob
You will be needing:
– Corn on the cob
– Butter, a tsp for every whole corn
– Milk (optional), a tsp for every whole corn
– Butter, melted slightly for brushing
– Red Chilly powder, 1 tsp
– Salt, 1 tsp
– Lime, about one, sliced in half
– Water for cooking the corn
– Pressure cook/boil the corn in water, milk and butter. The milk and butter give an incredible flavour to the corn.It took about 4 ‘whistles’ for mine to cook.
– Remove from heat. Add salt, if needed, and boil/pressure cook for one more whistle or until the salt is absorbed into the corn. If you add salt before the cooking process, it somehow slows down the cooking. No idea why.
– Remove from the water. Cut into halves if needed. Do NOT throw away the water, you can use this stock in gravies or make soup like my mother did.
– Brush with melted butter and hold using tongs over a stove flame till the skin starts to burn, char and popping sounds and buttery smells fill the entire house. Please be careful to not burn yourself while doing this.
– Remove from the flame once sufficiently charred (about a few seconds every side), and brush with more butter.
– Dip a lime wedge into the mixture of red chilli powder and salt. With a slight squeeze, rub the lime all over the corn, straight out of the stove. Serve hot!
I used my Gas Oven Tandoor to burn my corn, because the flame came through the center real concentrated and all. You can just do this over a regular stove.
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