Street Food
Roasted Corn on the Cob
The Quirky Foodster Team
Ingredients
- 4 whole (4 whole) fresh corn cobs, husked
- 60 ml (1/4 cup) water
- 10 g (2 tsp) salt
- 3g (1 tsp) chili powder
- 15 ml (1 tbsp) vegetable oil
Method
- Mix water, salt and chili powder in a small bowl to make a basting liquid.
- Brush the corn cobs lightly with oil.
- Grill the corn over medium-high heat, turning frequently, for 12-15 minutes until charred in spots and tender.
- Baste the corn with the chili-salt water periodically while grilling.
- Serve hot straight off the grill.
Introduction: Charcoal-roasted corn sold by street vendors is a familiar sight in Guinean towns during the corn harvest season, often brushed simply with chili-salt water for a smoky, savoury snack.
Cultural Background: Charcoal-roasted corn sold by street vendors is a familiar sight in Guinean towns during the corn harvest season, often brushed simply with chili-salt water for a smoky, savoury snack.
Tips: Turn the corn often for even charring without burning. For extra flavour, finish with a squeeze of lime just before serving.
Variations: Rub with a little softened butter after grilling for richness. Sprinkle with grated cheese for a modern twist.
Storage: Best eaten fresh and hot off the grill.
Reheating: Reheat briefly on a grill or in a hot oven for a few minutes.
Nutrition: Calories: 140 kcal | Protein: 4 g | Carbs: 27 g | Fat: 3 g | Fibre: 3 g
FAQs:
Q: Can I make this without a grill?
A: Yes, char the corn directly over a gas stovetop flame or under a hot broiler, turning frequently.
Q: How spicy is this snack?
A: The chili powder adds a mild kick, which can be adjusted up or down to taste.
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