Indian roasted corn

4 Servings

Ingredients

Quantity Ingredient
Sweet corn in the husks
Hot Cayenne powder
Dried mango powder (sold as amchur in Indian markets)
Lime wedges
Black pepper (a fresh course grind is nicest)
Salt

Directions

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 ¾ dried mango powder, ¼ 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! CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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