1 July, 2017
Grilled corn with 3 different dressings.
There is something about the monsoon and grilled corn. The gentle crackle of the open fire on which the road side vendor constantly rotates the cobs, the popping of the corn, the ears from the corn piled high in the rickety garbage bag set on a corner is a telltale sign of monsoon in India.
A quick rub with mustard oil or butter these days, a few sprinkles of salt and spices, a final squeeze of lemon juice and you are good to go.
The fact that no washing is needed, makes them such a desirable snack for picnics or camping trips where water could be limited.
The choice for dressing are many. I have done 3 of my favourite ones. What is your go to dressing for these beauties?
Corn on cobs 6
Rest of the ingredients are mentioned under method.
Clean the corn of the ears. Pull the husks back and tie them. Place them on a rack on the gas on high heat. As it starts to pop and get some colour, carefully turn them around using a pair of silicone or steel tongs.
Switch the gas off when it is evenly done. Apply a layer of melted butter. Apply the dressings of your choice.
Dressing 1, Mmm
Mayonnaise 1 tsp
Dijon’s mustard paste 1 tsp
Chopped mint leaves 1/2 tsp
Salt and pepper to taste
In a bowl mix together Mayo and mustard. Brush this on the cob, sprinkle the salt and pepper, garnish with a few mint leaf pieces.
Dressing 2, Spicy Indian
Lemon juice 1 Tbsp
Chilli powder 1/2 tsp
Rock salt to taste
Chaat masala 1/4 tsp
Chopped cilantro 1/4 tsp
Mix all of the above and brush it on the cob.
Dressing 3, Cheez whiz
Grated Parmesan cheese 1 Tbsp and more to garnish
lemon rind 1 tsp
lemon juice 2 tsp
salt and pepper to taste
Chopped cilantro 1 tsp
Mix the first four ingredients. Rub it on the cob. Garnish with cilantro and more cheese.
Happy Canada day friends. Have a great long weekend.
Rock salt and Chaat masala are available in Indian grocery stores.