I am very fond of having the corn cob particularly during the monsoons and in winter. We all grew up having different avatars of this nutritious vegetable, be it in the form of soups, salads, fritter, steamed or roasted and spiced with lime and masala. The latter has stayed with me right from childhood and we still often have the roasted corn cobs at home as a snack. Everyone loves it and it’s guilt free snacking. For this recipe I wanted to try a twist adding the Peri Peri seasoning. This seasoning is quite spicy and made of the Bird’s Eye Chilli from Africa. The Peri Peri seasoning has gained a lot of popularity in the recent times. The Peri Peri Corn cob is easy and quick to make. It has a hot, tangy, zingy taste to it and can be served either for snacks or as starters. Make sure you get fresh sweet corn for this recipe since that’s the key ingredient. That’s it. Try the Peri Peri Corn cob this monsoon.
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Zinger Corn Cob
Ingredients
- 2 sweet Corns
- 3 Tbsp Hung Curd or Greek Yogurt, beaten smooth
- 5 Tsp Lemon juice
- 1 Tsp Peri Peri Mix
- 1 Tsp Oil
- 2+1 Tbsp finely grated processed cheese
- Salt to taste
- Very little Butter, to brush while grilling
- A few fresh Cilantro, chopped
1/4 Tsp Red Chili Flakes
Instructions
. Preheat your oven to 170 °C or 340°F and keep your baking tray handy.
- In a bowl add the hung curd or greek yoghurt, lemon juice, Peri Peri mix, oil, 2 tbsp grated cheese and salt to taste. Mix well together.
- With the help of a brush or even your hands, evenly apply this yoghurt mix on both the corns. Make sure to cover all the sides well.
- Cover the marinated corns individually with aluminium foil. Cook in the oven on grill mode for about 10 mins or until golden brown in colour.
- Unwrap the corn from the foil and place them back into the oven with an increased temperature of 200°C or 390°F for another 5-7 mins. Remember to turn them around frequently until they are lightly charred.
- Do brush some of the remaining leftover yoghurt mix or butter to keep the corns hydrated.
- Take out from the oven once they are lightly charred. Sprinkle chopped cilantro, red chilli flakes on top. Serve immediately while hot.
Nutrition
- Serving Size: 2
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