Indian Spiced Corn on the Cob
A great fourth. Perfect in many ways! The house is bustling with loads of energy. The girl is here for a visit. And, there is a lot of corn on the cob action! This Indian Spiced Corn on the Cob is her favorite.
A really simple way to cook the corn which gets a lively boost from Indian spices. Just a handful of them. I make this often. However, lately I have been reviving old and simple recipes mostly for my daughter’s benefit. Much as it is difficult to see her spread her wings and fly, I feel happy about the person she has become. Thoughtful, compassionate, and confident. It is that beautiful time in her life when every new thing is magical. Not unlike grilling fresh corn with light Indian spices.
My Story About Indian Spiced Corn
Corn roasted over open flames or coals, slathered with lime, cayenne and black salt is quintessential Indian street food. It is found all over, and is especially popular during the monsoons. The key elements in getting this corn right is to ensure a little bit of char on the corn. So, yes it is perfect for grilling. However, depending on time and weather I roast it in the oven or air-fry it. However, to get the char it is a good idea to hold it over an open flame like your gas. That is if you have an open gas stove. If this is not an option the roasted variations still taste plenty good. In fact, I sometimes feel that the boiled corn on the cob rather boring.
How I season the Indian Spiced Corn
They key ingredients are finishing the corn. Since I use olive or mustard oil to cook the corn, this recipe is naturally vegan. In fact, to the best of my memory the Indian street corn does not use any oil or maybe just a little. When I make the corn, I make a double batch as it tastes great as a chaat. Grilled corn can also be used as a regular stir fry. And of course, it tastes just lovely on its own.
So both the oven and the air fryer offer hands off options. The oven takes a little bit longer. And of course, if your grill is fired on throw the corn right over. Honestly, cooking this is more of an instinct rather than a recipe. Try it and then make it your own.
How to Enjoy your Corn
This is sold as an on the go snack, smoky and well-seasoned on most Indian streets. However, swap this out for your regular corn on the cob. Make this a part of an Indian themed barbecue, right along side maybe some kebabs for more. Make some extra and toss this into my mango corn avocado salsa, it would definitely perk it up.
A flavorful Indian spiced corn on the cob that is a great variation on your standard fresh corn.
Ingredients
- 6 medium sized fresh corn on the cob
- 3 tablespoons mustard or olive oil
- 2 limes cut into wedges
- 1 teaspoon black salt plus more to finish
- 1 teaspoon cayenne pepper
- Freshly ground black pepper
- Chopped cilantro, optional
Instructions
- Rub the corn with some of the oil. To grill the corn place on the grill and cook for about 15 minutes, turning occasionally. You want the corn to turn golden and get a nice char at spots.
- To roast the corn, pre-heat the oven to 400 degrees and cook for 20 minutes, turning once. Using a pair of tongs cook for 1 or 2 minutes on an open flame to allow it to char deeper.
- To air fry the corn, cook at 450 degrees for 12 to 15 minutes turning once.
- While the corning is cooking mix the remaining oil with the black salt and cayenne pepper.
- Rub the hot corn with lime wedges, and brush with the spiced oil. Sprinkle with the ground black pepper and cilantro before serving.