Chili-lime roast corn

If you go to the hill stations of India, particularly those hotspots in the South, and find yourself coming back with neverrending cravings for blackened corn and whiffs of eucalyptus, realize that it is common phenomenon, you aren't and will never be alone. It stays with you the rest of your life.  

Ramshackle pushcarts edge up midst backsplashes of similar atmospheric quality, across the country-misty mountains, roadside tourist spots, and breezy beachfronts. The vendors that supply from these could teach the world all it needs to know about beautifying bhutta (bhutta transl:corn). Their product: chili crusted, charred corn, wrapped in recycled newspaper that meets higher purposes. Yes, these coaltopped mobile stoves are the benchmark, true exemplar, of how smoking hot flamegrills should be done.

Of course, roasting corn in crisp climates is clearly more comfortable than cooking it, possibly on the pavement, which on most days, if ambition struck, is my reality, because we all know I reside in the Land of Perpetual Climatic Inferno. 

Still, taking the prospect from Indian streetcart to the streets of Southwest US is an insanely delicious undertaking, one that's both delight and privilege for myself to be able to wax poetic of, share knowledge with and hopefully get you on the bandwagon to. Hereafter, maneuvering maize to exotic magnificence must be the diktat that we all strive for.

It's a superb way to do onthecob, incredibly light with a terrific lime/powdered red pepper/salt ratio. The copybook black and white sprinkle, as good as it is, gets an annex of two more components, giving maize mucho gravitas. Wee smears of butter do great here as well, but can be totally optional. The best part: lime wedges become the ultimate utensil serving a threefold duty of juicer, butter baster, and spicerubber. Bright pops of utter taste and zing emerge from the coalesce of spice/smoke/sweet/tang gifting the whole scene with a quaint, albeit grand, flavor finale. 

That August could be the best and possibly the last month ever to carry off this brilliant endeavor where you can buy fresh ears-in-husk for much less than if you drove miles and miles and miles (this may have happened a few times in my life) to the farm and picked them yourself.

So, is there really an excuse for you to wait on this one? Summer's about to disappear( why I'm desperately trying to rush this out the door). I suggest you collect and consume before its all over.

Ingredients:

• 4-6 ears of corn 
• ½-1 stick butter
• 2 tbsp cayenne pepper(Indian chilli powder)
• salt
• pepper
• 4 limes halved

Directions:

• Shuck, wash and dry each ear of corn.
• Grill corn over medium-low heat, turning each, until browned/almostcharred and cooked through.
• Take off heat.
• Smear some butter onto sides.
• In a bowl, mix cayenne, salt and pepper.
• Dip each lime into chili salt mixture. 
• Rub the seasoned lime wedge over corn, squeezing lime juice over it.
• Serve warm.

Outdoor grills, gastop flames, indoor cast-iron, your choice. 

Fire breather to the spice wimp; the desire to lungburn or tonguewhisper is totally up to you.

August 2015~ Mango kulfi

August 2013~ Buttermilk and cheddar biscuits

August 2012~ Pate A Choux

Missed you guys. Our conversations are becoming few and far between. With school in full swing I believe I should hold attendance regularly. Whatever that means.

******

"He is before all things, and in him all things hold together.  And he is the head of the body, the church; he is the beginning and the firstborn from among the dead, so that in everything he might have the supremacy." Colossians 1:17-18