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Title: Indian Roasted Corn
Categories: Spice Indian Corn Vegetable
Yield: 1 Servings

  Sweet corn in the husks
  Hot cayenne powder
  Dried mango powder (amchur)
  Lime wedges
  Black pepper (a fresh course
  Grind)
  Salt

Pull back the husks just far enough to remove the silk, then re-seal the corn, and soak in water for an hour or so. Roast on the grill until done (you'll know). Shuck, then rub a lime wedge all over the hot corn. Sprinkle the corn with a mixture of about 3/4 dried mango powder, 1/4 cayenne, a grind of fresh black pepper, and a little salt if you like. The taste is hot and sour combined with sweet and smoky. And no fat from the butter! From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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