Spicy twist to the traditional grilled corn recipe shown to me by a few Indian friends. This recipe is easy to modify on the fly and fun to experiment with.
- Corn, don't remove husk yet
- Cayenne Pepper powder
- Liberal amounts of any and all curry spices you have on hand: cumin, paprika, tumeric, etc
- Preheat BBQ grill to medium.
- Peel back the husk of the corn, but don't pull them off.
- Coat the corn with the unmelted butter stick.
- Liberally throw on all the spices you have onto the corn. The butter on the corn should make them stick.
- Put the husks back up on the corn so that they are covering the kernels just like they were before they were pulled down.
- Put the corn on the grill. Cook for ~5 minutes each side. If you peel back the husks to take a peek, the kernels should have changed color slight from a dull yellow to a more gold, shiny hue.
- By now the husks should be pretty dry and no longer green. Now you can either burn the husks off or strip them down out of the way. I prefer to burn them off, although you have to be careful of the ash. You can burn them off by using some tongs to push a leaf of husk into the fire. The fire should quickly spread to all of the other ears if you place them close enough to each other.
- Once the husks are burned off or out of the way, cook the corn for about 5 minutes each side so that its golden color to brown in all areas. Some kernels should be beginning to burn a bit, otherwise it's too soon.
- Add salt. Nothing tastes right without the salt.
|Amount Per Recipe||%DV|
|Recipe Size 145g|
|Calories from Fat 809||97%|
|Total Fat 92.04g||115%|
|Saturated Fat 58.11g||232%|
|Trans Fat 0.0g|
|Total Carbs 6.23g||2%|
|Dietary Fiber 0.9g||3%|