Grilled Corn © ejmorris 2003

We often see small gas barbecues outside of stores all over India Town. Beside the grills are ears and ears of corn. This is typical streetfood. I'm told that in India, dried corn cobs are used but here in Toronto, it is always fresh sweet corn. We like to serve this kind of grilled corn for summer dinners in the garden.

Ingredients for 2

4 or 5 ears sweet corn, husked
½ lime
1 Tbsp garam masala

Choosing Corn: Pull back the husk a little to expose the top of the corn cob. The exposed corn kernels should be dry to the touch. As soon as you get the corn home, wrap in plastic and refrigerate until husking time - which is just before you grill the corn....
Garam Masala
3 tsp ground cardamom seeds
½ inch cinnamon stick, ground
1 tsp ground cloves
1 tsp ground black cumin seeds
1 tsp ground cumin seeds
1 tsp ground nutmeg
1½ tsp ground black pepper

Mix together well (use your coffee spice grinder) and store in the dark in an airtight spice jar.

  1. Husk corn and strip of the silk. Discard the husks. Roast corncobs directly on the grill over hot coals. (no foil!) Turn a couple of times. Some of the kernels will get a little caramelized with brown.

  2. Take the half lime and rub it in garam masala and salt. Squeezing the lime gently, rub it all over the hot corn, so that the corn gets lime juice and spices on it. Serve immediately. (Please note that butter is NOT used for this style.)

Serve with any grilled meat and a green vegetable.

An alternate method for grilling corn is to pull the husks back without removing them. Strip away the silk and then replace the husks over the corn. Liberally spray the outside of the rewrapped corn with water. Grill as above over hot coals. Don't be overly concerned if some of the leaves turn black. The corn inside will still be completely fine. Serve with butter, salt and pepper.