Nothing reminds me more of my childhood than Indian street corn roasted on an open flame rubbed with chili, lime, salt and spices. YUM!
Corn is incredibly nutritious. It is high in fiber, b-vitamins, minerals like zinc and magnesium, phyto-nutrients like lutein and zeaxanthin, etc.
This is my twist on the classic. I hope you love it!
- 4 corn on the cob
- 1 lime
- 1 tbsp smoked salt (or black salt, pink salt or regular sea salt)
- 1/2 tsp urfa chili powder
- 1/4 tsp red chili powder
- fresh cilantro
Shuck and remove the husk of the corn.
Cook the corn on an open medium flame. Keep rotating (you want a nice char but you don’t want it burned). Make sure its cooked through.
Once the corn is charred, we can make the spice rub. Mix the spices and salt. Cut the lime in half and dip it into the spice rub. Then rub the lime all over the roasted corn, keep repeating: dipping the lime into the spice rub and rubbing the lime over the roasted corn.
Serve with fresh cilantro.
Leave a Comment