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Saturday, June 4, 2011

Fire grilled Corn on the Cob (Bhutta: Indian way of serving corn on the cob )




















This is a great item to serve at a picnic or a barbecue. Nostalgic flavor of grilled corn this take me back to my child hood.

Street side vendors in India fan their coal fires, gently roasting the corn cobs while people line up to buy this popular snack in India.

Each vendor has his own secret spice rub which he then applies generously to the corn. Most of these include lime juice, salt and cayenne pepper powder.

Corn on the cob is one of my favorite food, prepared in this form. It is simply delicious, low in calories and healthy too.

Here is my recipe for grilled corn on the cob with my secret spice rub recipe and some other variations and suggestions.


Ingredients:


* 4 ears of corn on the cob with stems intact

* 1 teaspoon salt

* 1 teaspoon cayenne pepper

* 1 teaspoon cumin powder

* 1/2 teaspoon ground black pepper

* 1/2 teaspoon mango powder (optional)

* 1/2 teaspoon black salt (optional)

* 1 big fresh juicy lime cut to 8 quarters



Method:


* Mix the salt and dry spices in a plate, and set aside.

* Spicy grilled Corn on the Cob tastes best when the corn is grilled on an open coal fire. However, you can also grill it on your barbecue grill or stove top on a medium-high, open flame.

* Grill corn until lightly charred all over with constantly turning it s does not get burnt.

* Dip a lime quarter in the salt and spice powder mix and then rub all over the surface of the corn cob till well coated.

* Serve when still warm. Keep the stem intact so people can hold on to stem and eat the corn on the cob by simply digging their teeth in to this savory healthy snack...Yummm.. :)



Variation and suggestions:



If you don't have all the spices, just salt and cayenne pepper with wedge of lime would suffice.

If you don't care for all the spice, you can simply roll the grilled corn on bread spread with salted butter, this way butter gets evenly coated on the cob. You can use garlic butter if you like.

In Mexico the street vendors serve the corn on the cob same way except the roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with Cotija cheese* and serve it with a lime wedge.

You can try any of this versions, I promise you can not go wrong with any of these, this makes a delicious summertime snack for barbecue parties and picnics.

* Cotija is a hard cow's milk cheese that originated from Mexico. It is named after the town of Cotija, Michoacán. Cotija comes in two primary versions.

El Queso Cotija de Montaña or "grain cheese" is dry and firm, with little taste beyond salt (the cheese is usually several times saltier than typical cheese, traditionally for preservative reasons).




Catija cheese description source: http://en.wikipedia.org/wiki/Cotija_cheese
http://en.wikipedia.org/wiki/Wikipedia:Text_of_Creative_Commons_Attribution-ShareAlike_3.0_Unported_License



Recipe and Photographs by Surekha.

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