How to roast corn.
Sweet corn, over a hot charcoal grill ….. what’s not to like??
red chilly powder
Start the charcoal grill. When flames are medium high peel the cob, till the last layer of husk (leaf) remains on the kernels.
Start roasting the corn on the fire. Keep turning the cob repeatedly.
Once the husk starts burning off, your corn might burn so be careful and turn the corn faster.
Check a kernel to test for doneness.
If you think the corn is ready, manually remove the left over husk and silk. Be careful, it might be hot.
Mix the salt and red chilly powder.
Dip the wedge of line into the salt and chilly mix and rub into the cob, squeezing the lime a little all along the way.
Serve hot on a thick wad of husk – the Indian way of eating it.
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