How do I even describe The Indian Grilled corn on the cob? Some flavors and food experiences are hard to express. This, is one of them. Freshly harvested corn, still carrying with it the fragrance of the earth it was grown in, is shucked and put on scorching naked hot charcoal. A touch of lemon, a hint of salt and generous amount of chilli powder goes on top of the hot smoky corn on the cob. Smoky, salty, hot and spicy – the aroma pulls you in. And you surrender.
In India, mostly cream yellow or orange flint varieties of corn are commonly grown and are used for everything from daily breads to starch and of course for making the Indian grilled corn on the cob. The taste and texture of the flint variety is loved very much.
For our recipe, today I am using the Sweet corn found in most American grocery stores. It’s easily available and everyone loves the taste. So why not!! It is a bit sweeter than the flint corn and has more juice than meat, but the combination with the spices works deliciously.
The topic of grilling corn has a few schools of thought. The circle of thought on corn grilling I belong to, likes to grill corn naked. Umm.. the corn and heat is naked. Not the people. But you could do that, if you are into that. No judging. Once you deshusk the corn, simply put it on a grill, or a gas stove top and cook. This is a faster method compared to say grilling corn in it’s husk. Also for me personally, the cooking inside the husk makes the corn steam a bit. The result is more juicy corn. But that’s not what I am after. You can totally grill it with husk on and then follow the directions for spices. After all, eating corn is an a matter of personal choice.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features all things Cookout! We have quite a spread for you this month, anchored by a fabulous burger and rounded out with apps, sides, and not one but three desserts. This month, Jenni from Jenni Field’s Pastry Chef Online is hosting. She is especially pleased to see the abundance of dessert choices!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Cookout!
Appetizers
- Loaded Baked Potatoes from The Redhead Baker
- Indian Grilled Corn on the Cob – Street Style Bhutta from Spice Roots
Main Course
- Blue Cheese Bison Burger with Bacon Caramelized Onions from Creative Culinary
Side Dishes
- Fresh Fruit Salad with Bourbon-Orange Syrup (Gluten-Free) from The Heritage Cook
- Homemade Baked Beans from Food Hunter’s Guide
Desserts
- Blueberry Peach Pandowdy from Pastry Chef Online
- Rustic Berry Turnovers from That Skinny Chick Can Bake
- Rum-Glazed Grilled Bananas from Mother Would Know
Indian Grilled Corn on the Cob – Street Style Bhutta
Ingredients
- 4 ears Corn Keep the husk on until ready to cook
- 1 tsp ghee
- 1/2 tsp salt
- 1/2 tsp chilli powder
- 1 lemon cut into wedges
Instructions
Preheat grill to the highest setting.
Remove corn ear from husk, and grill corn until all sides are charred to your liking
Remove from heat, add a dash of ghee salt, lemon and chilli
Alternately , grill them on an open flame - like the stove .