Roasted corn on the cob recipe
Roasted Corn on the cob seasoned with very few spices makes a delicious vegan & gluten-free Indian street food, which no one can resist to eat.
Ingredients
- 2 corncobs
- 1 lemon
- 3/4 tsp salt
- 1/2 tsp red chili Powder/paprika
Instructions
- Cut a lemon in 2 halves and remove the seeds.
- Mix salt and chili powder in a small bowl and keep aside.
- Shuck the corncob.
- Place it on the stove top. You can use the roaster for the purpose.
- By holding the stalk, keep moving its sides at shortest intervals and keep roasting until black spots appears on all the corns. If your corncob is without stalk, use a tong to roast it.
- Coat the lemon (cut side) with salt chili mixture.
- Rub the lemon on all the sides over the corns generously, squeezing entire half lemon for one cob. Do this process while the corncob is still hot.
- Serve immediately.
Notes
- You may apply some butter also over the hot corncob. It tastes more awesome.
- Don't go strictly with the quantity of lemon, salt and chili. You may lessen or increase all or any of these according to your taste.
- Few love to sprinkle roasted cumin powder, dry mango powder, black salt and/or chaat masala too on their corncob. This is all about personal choice. We have shared the street style method strictly.