Best for: A simple vegetable snack from the grill.
Charred corn rubbed with lime and spices takes its cue from bhutta sold by street vendors in India. This version keeps the finish light so the sweet kernels and smoky edges remain the focus.
Grill: Direct medium-high heat; 425°F, with a cooler zone. Equipment: Grill, tongs, small bowl.
Ingredients
Total: 30 minutes.
- 4 ears fresh corn, husks and silk removed
- 2 teaspoons neutral oil
- 1 teaspoon ground cumin
- 1/2 teaspoon Kashmiri chile powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon fine table salt
- 1 large lime, halved
Directions
Preheat the grill to 425°F with a cooler area available. Clean the cooking grate.
Remove any remaining silk from the corn and pat the ears dry.
Mix cumin, Kashmiri chile powder, cayenne, and salt in a small bowl.
Brush corn with oil and grill for about 12–15 minutes, turning every few minutes until tender with scattered dark spots.
Transfer to a platter. Dip the cut sides of the lime halves lightly into the spice mixture and rub over the warm corn, distributing all the seasoning.
Squeeze the remaining lime juice over the ears and serve immediately.
Grilling tip: Turn regularly for scattered char rather than leaving a whole side blackened.
