Flame-grilled Spiced Sweetcorn

Recipe taken from I Love India (£16.59, Quadrille) by Anjum Anand, Spice Tailor http://www.thespicetailor.co.uk. Photography: Martin Poole.

A fantastic barbecue side with a spicy twist

  • 4 sweetcorn cobs

  • 2 tbsps chaat masala

  • ¼ tsp chilli powder, or to taste

  • A little unsalted butter or low-fat crème fraîche (optional, see introduction above)

  • 1 lemon, cut lengthways into 4–6 wedges
  • Peel back the husks of the sweetcorn, leaving them attached to the cobs. Remove the silky bits and wash the cobs well.
  • Mix the chaat masala and chilli powder in a small bowl. Preheat the barbecue. Grill the sweetcorn directly over a high heat, turning often with the leaves, until lightly charred all over (if it rains you can do this directly over a gas flame). When cooked, smear each cob with butter or crème fraîche, if you want.
  • Serve the sweetcorn with the lemon wedges and a little mound of the spice blend on the side. Dip the wedge in the spices and rub them over the sweetcorn, squeezing a little lemon juice on as you do and serve.
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