Ingredients
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3 sweetcorn cobs
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2 tbsp oil
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½ tsp chilli powder
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½ tsp salt
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½ tsp chilli flakes
"These masala sweetcorn on the cob are a favourite in our family. We grew up eating them and the highlight was always sitting around the fire pit and getting our hands messy." Ashia Ismail-Singer. Serves 6.
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To prepare the corn: Remove the husks and silks from the corn. Boil in salty water until tender then set aside. If the cobs don’t fit in the saucepan, cut each cob in half.
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Place in microwave for 3 minutes (per cob). Remove with a clean tea towel — it will be hot!
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Using a large sharp knife, slice 1cm off the stem end. (Place the tea towel over the corn to hold it if it is still hot.) Hold the silks and husks at the bottom end and gently squeeze the corn out of the husk. Voilà!
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Cut each cob in half.
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In a deep-sided frying pan, add oil, chilli powder, salt, chilli flakes and vinegar. Sizzle for about a minute, taking care not to burn the spices, then add the cooked corn on the cob.
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Turn to evenly coat the cobs, and leave on the heat for a couple of minutes. Serve hot.
This recipe is gratefully extracted from The Laden Table: Recipes to share, infused with spice by Ashia Ismail-Singer, photography by Lottie Hedley. Published by Bateman Books, RRP $59.99, release date April 2024
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