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


  • 2 sweetcorn
  • 1 lime – juice and zest
  • pinch of amchoor
  • Indonesian long black pepper
  • olive oil
  • 100g/4 oz butter
  • 1 tsp smoked salt


  1. Oil the griddle pan and massage the cobs with olive oil
  2. Put on a medium high heat for about twenty minutes, turning every five
  3. Melt the butter
  4. Serve the cobs onto plates
  5. 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
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