We love corn on the cob any time and every time we get it. Beach park and any other place that sells it will have us lined up to get it. We tried to create something that we got to taste in a restaurant, But we got to eat only small small pieces. But we want to recreate it with the whole corn on the cob.
Ingredients:
Sweet Corn in the Cob: 2 (raw)Hung Curd: 1 cup
Turmeric Powder: 1/4 tsp
Tandoori Masala Powder: 1 tbsp
Besan Flour : 2 tbsp
Ginger Garlic Paste: 1 tsp
Salt: 1/2 tsp
Unsalted Butter or ghee: 1-inch piece
Lemon Juice: From 1 lemon
Coriander Leaves: 1/4 cup, finely chopped
Method:
Steam the Corn:
- Steam the corn until it is fully cooked.
Roast the Besan:
- In a separate pan, roast the besan flour until it’s slightly browned and fragrant. Set aside to cool.
Prepare the Marinade:
- In a mixing bowl, add hung curd.
- Mix in turmeric powder, tandoori powder, salt, and ginger garlic paste.
- Add the roasted besan flour to this mixture and stir well to combine.
Coat the Corn:
- Once the corn is cooked, let it cool for a bit.
- Using a cooking brush, layer the corn with salted butter.
- Then, coat the corn generously with the prepared hung curd mixture.
Bake the Corn:
- Preheat the oven to 180°C (350°F).
- Bake the corn for about 7 to 8 minutes on one side.
- Flip the corn and bake for another 7 to 8 minutes on the other side.
Char the Corn:
- Once baked, remove the corn and place it on a flame to char it slightly for the smoky effect.
Final Touches:
- Squeeze lemon juice over the corn.
- Sprinkle with finely chopped coriander leaves.
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