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.
Ingredients:
- 1 tablespoon of Boombay’s Kokum + Green Chilli Dressing
- 1 medium-size Corn ears
Products Used:
1
Prep
Husk the corn, if needed
2
Cook
- Heat a grill pan and grill the corn until its kernels turn golden brown and look charred
- Remove the corn from the grill
- Alternatively, the corn can be roasted on an open flame on a gas stove
- Brush over the corn with our Kokum + Green Chilli Dressing