Indian Grilled Corn

Growing up in suburban America, I found it odd that most of the kids around me never ate grilled corn. Cookouts and block parties were extremely popular, yet corn was almost never cooked on a grill or flame. It was almost always boiled and slathered in salt and butter. Though I like corn in almost any form, my favorite way to eat it was always the way mom made it – charred on our gas stove and then rubbed with a lime wedge that had been dipped in salt and cayenne pepper. The explosion of sweet, salty, tart and spicy on my tongue has always been pretty magical. It’s the perfect combination that tickles every type of tastebud. Which may explain why grilled corn is so common in India – a country whose cuisine is notorious for using spices to create complex and balanced flavors. But as complex as the flavors are of this grilled corn, it’s as easy to make at home, as long as you have a gas stove or grill (I haven’t tried making on a grill pan yet, but that might work too). Here’s how to do it:

via Serious Eats

What You Need:
Whole cobs of corn (the longer the “handle” the better)
Limes cut into wedges
Cayenne pepper
Salt

What to Do:
Shuck the corn, keeping the “handle” intact. Place on a grill or a medium flame on a gas over. Use a pair of tongs to rotate the corn every few minutes until the entire cob is slightly charred and all of the kernels have puffed and burst. Warning, you may want make sure your arms are protected during this process since hot bits of corn juice can sometimes go flying at you. If you hear the popping sounds, don’t be alarmed, this is normal.

Dip a lime wedge in a combination of salt and cayenne pepper. You can use as much or as little as the pepper as you like. Rub generously over the entire cob of corn, re-dipping the wedge of lime in the salt mixture if need be. Consume happily.

via India Ink