Sweet corn on cob is one of my favorite summer essentials. Come July and the market is flooded with sweet corn on cob until late October. I like to enjoy corn on cob two ways: grilled~Indian style, and boiled.
Fresh Sweet Corn on Cob
Grilled Corn on Cob
Corn cobs on stove top grill pan
3 ears of Corn
Red chilli powder – a pinch
Salt – 1/4 tsp
Lime juice – 4 tbsp
Remove the husk, discard the silk. Heat a stove-top grill pan or an electric outdoor grill and place the corn on the grill. Cover and cook, turning occasionally, until slightly charred on all sides and the corn is cooked~20-30 minutes. Season with lime juice, a pinch of red chili powder, and a dash of salt. Serve.
Boiled Corn on Cob
2 ears of Corn
Bring a large pot of water to boil. Add 1/2 tsp salt to the boiling water. Break the corn on cob each into two pieces. Add them to the boiling water and let cook uncovered for 10 minutes. Drain and serve the corn immediately.