Roasted Corn is a simple street snack you’ll find all over the sub-continent and it’s delicious rubbed with grainy salt and spice. For that delicious roasted taste the vendors briefly finish cooking the corn in the coals, leaving the leaves on the corn to protect it. You can cook on the barbecue at home or try to replicate the taste under the grill. On the street it’s eaten with your hands, of course.
What you need… • 4 corns on the cob (with leaves still on if you can get them) • 2 lemons cut into halves or quarters • 1 Tablespoon Tandoori Masala Spice • 1 Tablespoon sea salt
How you make it… 1. Heat your barbeque to high heat. Peel back the leaves and cook the corn until they are soft. This will take 30–40 minutes. Don’t wrap them in foil as you want them slightly charred. 2. If you are using real wood or coals you can pell back the leaves and and finish them off directly in the coals for a few seconds. You can use the grill to cook them but it’s impossible to replicate the charred, smokey taste. 3. Put the spice and the salt on a plate with the lemon pieces. 4. Each person should push a lemon slice into the spice and salt and then rub generously over their own corn. 5. Eat immediately, dipping the lemon back into the spice and salt as required.