Do you remember eating bhutta or corn on the cob as a kid? Stopping in front of a hawker on the side of the road who roasted your corn on coals and then prepared to season it with lime and chaat masala was a happy memory that all of us can relate to. But, when was the last time you had that corn on the cob?
If you’re feeling super nostaligic (sorry about that), then we’ve got a snappy solution for you—an updated corn on the cob recipe that’s easy to recreate and really delicious. Chef Rupesh S. Khandekar, the Chef De Cuisine at Hotel Sahara Star spilled the beans on how to make his delicious Mexican Corn On The Cob at home, and it’s easier to make than you think.
MORE: Tik-Tok Trending Cowboy Caviar Dip
RELATED: Viral Pasta Chips Recipe
So, screenshot this story or bookmark it, because you’re going to be craving corn on the cob after you finish ready this story.
What You’ll Need
- 4 Large Corn Cobs
For The Spice Mix
- ½ Cup Grated Parmesan Cheese
- 1 Lime
- 1 tsp Cayenne Pepper
- 2 tsp Smoked Paprika
- 1 tsp Salt
For The Dip
- ½ Cup Mayonnaise
- 2 tsp Smoked Paprika
Method
1. Bring a large pot of water to boil over high heat and add your corn cobs to the water. Wait for the corns to cook.
2. Make the dip with the smoked paprika and mayonnaise and keep it on the ready.
3. Mix all the ingredients of the spice mix and spread over your corn cobs. Next, put the cobs in the oven to give them that the street-like charred appearance.
4. Serve them hot with lime wedges and your mayonnaise dip.
