Saturday, July 19, 2008

Corn on the Cob

We get awesome sweet corn at the farmers market. We usually get 8-10 cobs to last us for the whole week. I usually boil it in the pressure cooker as it is faster. Sometimes we roast it in the oven, but that takes quite some time. We don't have gas (we have electric coil gas) at our home and we can't roast it like we do in India. This weekend, I made a butter-based sauce and applied it over the corn, and it enhanced the taste of the corn by a zillion times. This is one step ahead of the namak-mirch and limbu applied by the "bhutta wala" in India. This also makes a excellent snack to satisfy the late afternoon hunger pangs.

2 corn
1 teaspoon lemon juice
salt for taste
1/4 teaspoon chili powder or as per taste
1 tablespoon coriander leaves or cilantro
2 tablespoon butter


Boil corn and cut each cob into 2 as it is easy to hold. Soften the butter to make it spreadable. Mix salt, chili powder, coriander leaves into the butter.

Apply this butter on every cob. The butter will melt when you apply it on the hot cob. Serve immediately.

Preparation time: 20 minutes
Serves: 2

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