Smoky and delicious, this corn on the cob is so nice!
Okay, so this probably isn’t the most inspirational of recipes. But it is very good and worth a try.
I have used my new smoked spice range. The spices work for themselves and won’t let you down. The key to perfection, however is to find the freshest corn you can buy and don’t over cook it!
Over cooking the corn will ruin it. The fact is, most people do just that. I cook mine for no more than about four minutes.
In this recipe, I recommend buttering the corn once it is cooked. That said, if you are watching the calories, you could also plop a knob of unsalted butter in the the cooking water. When you take the corn out of the water it will be lightly coated a very thin, but tasty film of butter.
Then just sprinkle with the spices at the end.
|Corn On The Cob With Smoked Tandoori Spices|
- 4 ears of corn cut into 2 inch pieces
- 2 tablespoons soft butter
- 1 teaspoon CURRY GUY smoked tandoori masala
- 1 teaspoon CURRY GUY smoked garam masala
- CURRY GUY smoked spicy salt to taste
- Mix the CURRY GUY spice blends with the butter and set aside.
- Bring a large pot of cold water to a boil.
- When the water begins to boil, drop the corn into the water and cover. Covering the water will help bring it back to a boil.
- It should take about four minutes for the water to come back to a boil. As soon as it does, remove the corn from the water.
- Coat the corn with the butter/spice mixture and serve immediately.
The CURRY GUY smoked spices can be purchased on line from the UK’s leading supplier of artisan food, The Virtual Farmers Market