This impossibly simple, traditional preparation makes gnawing on summer’s favorite grilled corn side dish a transcendent experience. BTW, citrusy amchoor powder, made from unripe green mangoes, is available at Indian markets and on Amazon.
Indian-Style Grilled Corn Recipe
- 1 teaspoon cumin seeds
- 1 tablespoon kosher salt
- 2 teaspoons Kashmir chile powder, or 1-1/2 teaspoons cayenne pepper
- 1 teaspoon amchoor (find it here)
- 8 ears corn, husked
- 1/2 cup (4 ounces/1 stick) unsalted butter, melted
- 2 limes, each cut into 8 wedges
Preheat the grill on medium-high. In a dry, small saucepan over medium heat, toast the cumin just until fragrant, about 1 minute. Immediately transfer to a mortar and pestle and grind to a coarse powder, then transfer to a bowl and add the salt, Kashmir chile, and amchoor.
Grill the corn over medium-high heat until tender and blackened in spots. Roll the corn in butter and sprinkle with the salt mixture. Serve with lime wedges.
Photography John Valls
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