Indian-Style Grilled Corn

Indian-Style Grilled Corn

In my childhood summer visits to India, we would often treat ourselves to roasted corn on the cob sold on the streets. My dad likes to make a similar version at home by grilling it and giving it a splash of lime juice and salt. Corn is a good source of fiber and has folic acid.

Serves 4

Prep time: 5 minutes

Cook time: 20 minutes

Refrigerator life: Not recommended. (Tastes best freshly grilled and served.)

4 fresh ears of corn

Juice of 1 lime

½ teaspoon salt

1 Using your hands, peel off the husks and break off the stem from the corn and discard.

2 Spray the rack of a gas grill with cooking oil. Heat up the grill on medium heat.

3 When the grill is heated, place the corn ears directly on the rack. Cook for about 20 minutes, or until the kernels are tender, turning the corn every 5 minutes or so. The corn will get some blackish marks on it.

4 When they are done, remove from the grill and place on a plate. Evenly sprinkle on the lime juice and salt on all the corn ears. Enjoy!

Variation

Quick Buttered Corn on the Cob

My dad loves to make corn in the microwave, and we all love to eat it, including our two family dogs! It tastes like boiled corn, yet it is amazingly quick to make, so you save time and energy instead of boiling them on the stovetop.

1. Working with 2 ears of corn, peel off the husks and discard. You may leave the stem on. Wrap the corn ears together in a kitchen towel and place them in the microwave for 6 minutes, turning halfway between.

2. To see if they are done, slightly unfold the towel and see if the kernels are tender by poking a knife in it. It not, continue cooking them in the microwave in 1 minute intervals, checking to see if they are done after each additional minute.

3. When they are done, remove from the microwave, unwrap the corn ears, and place on a plate. Lightly rub a stick of unsalted butter (or vegan buttery spread) around the corn ears until they have butter all around them. Evenly sprinkle on the juice of ½ lime and ¼ teaspoon of salt on the corn ears. Enjoy!