A street food vendor we met outside Ooty’sGovernment Botanical Gardens inspired this recipe for Grilled Chilli Lime Corn. She roasted her corn over a charcoal spit. Then she rubbed it with lime, sprinkled it with chilli powder, and handed it over wrapped in the daily news.
Our recipe is a little more decadent because we can’t imagine corn without BUTTER. We also use a gas grill. But, if you have the chance to cook your corn over a charcoal fire, by all means go for it. That charcoal will deliver incredible flavour for your Grilled Chilli Lime Corn.
We’ll leave you here with a video of the street vendor in action. And, of course, the recipe she inspired.
Grilled Chili Lime Corn Recipe
Yields 4 servings
Prep Time 5 minutes
Cooking Time 15 mintues
Total 20 minutes
4 fresh cobs of corn
4 Tablespoons butter or ghee
1 teaspoon Kashmiri chili powder
1 lime quartered
Salt and pepper to taste
Preheat a gas grill to medium high heat.
Bring a large pot of water to boil and boil the corn for about 2 minutes – until it turns bright yellow but is not completely cooked.
Mix the butter and chili powder in a small bowl.
Remove the corn from the water and place on the grill.
Use a pastry brush to baste the corn with the butter and chili mixture, turning it at regular intervals to coat and cook all sides.
Remove from heat and serve with a wedge of lime and the salt and pepper on the side for your guests to add as they like.