Anjum Anand serves up a spice storm with this sumptuous flame-grilled spiced sweetcorn
“Corn on the cob was either boiled and served with butter at home, or grilled on the bustling streets of India until charred and blistered, and served with a spice blend and lemon.
My father still only eats the Indian version, so we grill it over the flame of the gas cooker and turn until charred. For the buttered type, brush the cobs with butter or crème fraîche, then add the spices; this lends tang and creaminess.”
• 4 sweetcorn cobs
• 2 tablespoons chaat masala
• 1/8-1/4 teaspoon chilli powder, or to taste
• a little unsalted butter or low-fat creme fraiche, (optional, see introduction above)
• 1 lemon, cut lengthways into 4–6 wedges
1 Peel back the husks of the sweetcorn, leaving them attached to the cobs. Remove the silky bits and wash the cobs well.
2 Mix the chaat masala and chilli powder in a small bowl.
3 Preheat the barbecue. Grill the sweetcorn directly over a high heat, turning often with the leaves, until lightly charred all over (if it rains you can do this directly over a gas flame). When cooked, smear each cob with butter or crème fraîche, if you want.
4 Serve the sweetcorn with the lemon wedges and a little mound of the spice blend on the side. Dip the wedge in the spices and rub them over the sweetcorn, squeezing a little lemon juice on as you do, and serve.
Recipe courtesy of Anjum Anand, extracted from I Love India.