Cooking for 4 people
Ingredients
- 4
fresh corn cobs, husks and silks removed
- 2
limes, halved
-
fresh cilantro, for garnish
- 1 tsp.
chaat masala
- 1 tsp.
red chili powder
- 1 tsp.
sweet paprika
- 1 1/2 tsp.
kosher salt
- 1/3 tsp.
cayenne pepper
1Food Prep
First, remove the husks and silk from 4 fresh corn cobs.
Soak the corn in water for about 15–20 minutes.
Combine the ingredients for the spice rub and set aside.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the corn on the grill directly over the coals and rotate until all sides are well charred, about 8 minutes total.
Remove the corn from the grill when the kernels have begun to blacken in spots.
Dip each lime half into the spice rub.
Serve each cob with a lime half to rub over the corn. If desired, sprinkle extra rub onto the corn.
Garnish with chopped cilantro, and serve hot. Enjoy.
