Grilled Corn on the Cob is a summertime favourite that’s easy to make and always a crowd-pleaser. The charred kernels of corn add a smoky flavour that pairs perfectly with the sweetness of the corn. This recipe is perfect for a barbecue or an outdoor party, and it’s a great way to take advantage of the season’s fresh produce. Whether you serve it with a sprinkling of salt and pepper or dress it up with butter and herbs, grilled corn on the cob will surely be a hit.
Grilled Corn on the Cob
Grilled Corn on the Cob
Ingredients
- 2 Fresh Corn Ears shucked
- 1 to 2 Lemon Wedges
- 1/2 tbsp Chaat Masala
- 1/2 tsp Red Chilli Powder
- a pinch Salt
For the Green Chilli Sauce (Optional)
- 2 tsp Olive Oil
- 3 to 4 Green Chillies stemmed or as per taste
- 1/4 tsp Chilli Powder
- 1/4 tsp Black Pepper ground
- 1/4 tsp Cumin Powder
- 1 tsp Honey
- a small pinch Salt
- 1 tbsp Fresh Lime Juice
- 1 tbsp Coriander Leaves finely chopped
Instructions
- Grill the corn directly over an open flame until golden brown and lightly burnt.
- If using, to make the green chilli sauce, grind all the ingredients well to a coarse consistency.
- Squeeze the lemon juice all over.
- Sprinkle chaat masala powder, red chilli powder and salt.
- If using, brush the chilli sauce over each ear of corn.
- Serve at once.
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FAQ:
How long should I grill corn on the cob?Â
Grilling time for corn on the cob can vary depending on your grill’s heat and the ears’ size. Generally, it should take 10-15 minutes to grill corn on the cob, turning occasionally to ensure even cooking. To test for doneness, pierce a kernel with a fork; it should be tender but still slightly firm.
How do I keep the corn from sticking to the grill?Â
Oil the grates before cooking to keep your corn from sticking to the grill. You can also brush oil or butter onto the corn before grilling.
Can I grill corn on the cob in the husk?Â
Yes! Grilling corn on the cob in the husk is a great way to steam the kernels and infuse them with flavour. Soak the ears of corn in water for at least 30 minutes before grilling to prevent the husks from catching fire.
