Corn on Cobb Recipe

Corn on Cobb

Total Time: 20 minutes

Serves: 1

Rumour has it that people in Central America celebrated an abundant harvest by selling cobs of corn drizzled over with fresh lime juice. A beloved Latin American staple, the cultural relevance of the crop in the region, dates back to indigenous peoples’ staple cornfields and even now, continues to enjoy popularity as a quick and easy snack to prepare and have on the go. In this recipe, we swap out the fresh lime juice for a sweet and spicy glaze of kokum and fresh green chillies for a mouth-watering explosion of flavours.

Chef’s note:

  • You know your corn is cooked when you press a kernel and it shoots out its sweet liquid.
  • Do not overcook the corn or it will become mushy.


  • 1 tablespoon of Boombay’s Kokum + Green Chilli Dressing
  • 1 medium-size Corn ears

Products Used:



Husk the corn, if needed

  1. Heat a grill pan and grill the corn until its kernels turn golden brown and look charred 
  2. Remove the corn from the grill
  3. Alternatively, the corn can be roasted on an open flame on a gas stove  
  4. Brush over the corn with our Kokum + Green Chilli Dressing