Products Used
Indian inspired Corn on the Cob
Add Indian spiced butter to your barbecued Corn on the Cob for extra flavour. A a mix of chilli, cumin and garam masala cooked in salted butter for under a minute, compliments our sweet Mini Corn on the Cobs perfectly.
- 15 minutes
- 5 - 6 people
Ingredients
1 packet Green Isle Corn on the Cob
½ teaspoon hot chilli powder
¼ teaspoon ground cumin
¼ teaspoon garam masala
100 grams salted butter
Handful of coriander leaves, chopped
Lime wedges, to serve.
Method:
- Place the Green Isle Mini Corn Cobs into boiling water. Cover, bring back to the boil and simmer for 4 minutes then remove from the water and set aside.
- Place a griddle pan over a high heat or preheat your BBQ and drizzle the corn with the olive oil.
- Place the corn onto the griddle pan or BBQ and cook, turning occasionally, for about 5 minutes, or until nicely golden and charred all over.
- To make the spiced butter, place the dried spices into a small, dry, frying pan and heat over a medium heat for 30 seconds – 1 minutes, until the spices smell fragrant and toasted. Add the butter and a pinch of salt and pepper and cook until the butter has melted.
- When the corn is cooked, pour the spiced butter over them and turn to coat in the spiced butter.
- Serve to the table with the chopped coriander sprinkled on top and some lime wedges for squeezing.
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