Indian-accented Corn On The Cob

“My intention was to go back to the Canyon [Bryce Canyon] for sunset when it is apparently even more spectacular with all the red condoms glowing in the light. My motel had a special evening arranged (not just for me!) with a so-called cowboy dinner – overcooked steak, corn on the cob, salad, potatoes followed by apple pie. This was to be succeeded by a girl singer with guitar who sounded quite good….”
Cowboy Country, A Journey Round the Western States, David Camden
Growing up in Canada I ate a lot of corn on the cob, boiled and with lots of melted butter, and I loved it. But recently I experimented with frying it on a ribbed griddle and I found it infinitely better – much more flavour. Even better would be to cook it on the barbecue – it might take a little longer.
Then I discovered that they also eat sweetcorn in India, seasoning it with amchoor which has a sort of prickly feeling and brightens the luscious kernels.
Recipe for Indian-accented corn on the cob
Serves 2
Ingredients
- 2 sweetcorn
- 1 lime – juice and zest
- pinch of amchoor
- Indonesian long black pepper
- olive oil
- 100g/4 oz butter
- 1 tsp smoked salt
Method
- Oil the griddle pan and massage the cobs with olive oil
- Put on a medium high heat for about twenty minutes, turning every five
- Melt the butter
- Serve the cobs onto plates
- Sprinkle over the pepper, amchoor, salt, lime juice and zest and melted butter – or put on the table so each individual can help themselves to their taste