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Street-Style Butta (India)

by Rie McClenny featured in Corn on the Cob Around the World

Inspired by veganricha.com

Ingredients

for 3 servings

  • 3 ears corn, shucked
  • 1 tablespoon
    ghee
  • 1 lime, halved crosswise
  • 1 teaspoon
    chili powder
  • ¼ teaspoon
    ground cumin
  • ¼ teaspoon
    cayenne
  • ¼ teaspoon
    garam masala
  • 1 ½ teaspoons
    salt

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Preparation

  1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
  2. Heat the ghee in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
  3. Squeeze the lime juice all over the corn.
  4. In a small bowl, combine the chili powder, cumin, cayenne, garam masala, and salt. Sprinkle all over the corn.
  5. Enjoy!
 

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