I had only been buying corn at the grocery store until last week when my friend Rachel offered to take me to a corn field to get some fresh corn. It was a lovely experience and the corn tasted out of this world. It was sweet and juicy and I froze most of it to use as a snack later.
The remaining corn was roasted over the flame and I have to admit that it was a tad time-consuming and needed some babysitting compared to the steaming or boiling method. But, trust me when I say that the roasted corn tasted even better. The spices are completely optional since the roasted corn tasted great on its own. But since we are completely spoilt with Indian taste buds, we needed the extra zing that the chaat masala offers. Off to the recipe.
Corn cobs roasted over the flame and seasoned with spices.
Roast the corn over the flame until it looks slightly charred and cooked. Allow to cool and slice off the corn. Mix with remaining ingredients and serve.
1. Adjust the quantity of ingredients to taste.
1 year ago: Strawberry Quinoa Salad
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1. Roast the corn over the flame.2. Keep turning every few minutes until all sides look slightly charred and cooked.3. Allow to cool and slice off the corn.4. Add the rest of the ingredients and serve.
Roasted corn. A beauty for sure .