Roasted Corn on the Cob (Kon Kukim)
The Quirky Foodster Team
Ingredients
- Corn cobs, husks removed — 4
- Oil — 2 tbsp
- Salt — to taste
- Lime, cut into wedges — 1 (optional)
Method
- Rub the corn cobs with a little oil.
- Grill over hot charcoal or an open flame, turning occasionally, for 12–15 minutes until charred in spots and cooked through.
- Season with salt and serve hot with lime wedges if desired.
Introduction: Whole corn cobs roasted over open flame until charred and smoky, a simple, popular Papua New Guinean street snack.
Cultural Background: Corn is grown widely across Papua New Guinea, and roasting it over open coals is one of the simplest, most popular ways it's sold and enjoyed at markets and roadside stalls.
Tips: Turn the corn regularly for even charring on all sides. Choose fresh, plump corn cobs for the best flavour and texture.
Variations: Rub with a little chilli powder before grilling for extra heat. Brush with coconut cream partway through grilling for a richer flavour.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day.
Reheating: Reheat briefly on a grill or in a hot oven for a few minutes.
FAQs:
Q: Can this be made in an oven?
A: Yes, roast at 220°C (425°F) for about 20 minutes, turning occasionally, though the smoky flavour will differ from open-flame grilling.
Q: Is this snack typically seasoned with anything else?
A: Simple salt and sometimes lime are traditional, keeping the focus on the corn's natural sweetness.
- Corn cobs, husks removed — 4
- Oil — 2 tbsp
- Salt — to taste
- Lime, cut into wedges — 1 (optional)
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