When I served this recipe to friends, I ended up having to make more. They loved it that much. Luckily I had some more corn on hand!
This is such an easy recipe but flavours are out of this world. The unique and to many unrecognisable flavour of the black salt and tangy amcoor really make this recipe special.
I cook this directly over the fire on my gas hob. If you don’t have a gas hob, you could cook the corn on the bbq. If all else fails, you could always boil the corn for about five minutes until cooked through but you will be missing the delicious charred flavour and texture.
- 4 ears of corn
- 1 teaspoon amchoor powder
- 1 teaspoon ground cumin
- ½ teaspoon black salt
- 1 teaspoon salt
- 5 tablespoons melted unsalted butter
- 2 limes – quartered
- Pre-heat your oven to 150c (300f). Place a tray in it with about 5 tablespoons unsalted butter and let it melt.
- Mix all the spices on a serving plate and prepare your limes. Set aside
- Fire up you gas hob or BBQ and grill the corn directly over the flame. As you hear the corn begin to crackle turn it slightly and continue doing this until you have a mixture of yellow and blackened corn kernels. .
- Place the cooked corn cobs in the oven pan and roll around in the melted butter. Leave in the oven while you cook the rest of your corn cobs. I usually cook two at a time.
- Serve hot and tell friends to dip the lime wedges in the spice blend and then rub the spices, while squeezing out the lime juice over the corn.