Street Food
Balal (Grilled Corn with Salted Water)
Ingredients
- 4 corn cobs, husked
- 500 ml (2 cups) water
- 2 tbsp salt
Method
- Dissolve the salt in the water to make a strong brine.
- Place the corn cobs on a hot grill over medium-high heat.
- Grill the corn, turning frequently, for about 12-15 minutes until charred in spots and tender.
- Brush the corn generously with the salted water every few minutes while grilling, allowing it to sizzle and slightly char.
- Serve hot, straight off the grill.
Introduction: A ubiquitous sight on Iranian streets and parks, especially in the evenings, balal is corn on the cob grilled over charcoal and brushed with salted water as it cooks, giving it a distinctive smoky, salty edge quite different from butter-basted corn found elsewhere.
Cultural Background: A ubiquitous sight on Iranian streets and parks, especially in the evenings, balal is corn on the cob grilled over charcoal and brushed with salted water as it cooks, giving it a distinctive smoky, salty edge quite different from butter-basted corn found elsewhere. Vendors sell it from carts, often with a side of tangy sekanjabin-soaked cabbage.
Tips: Brushing with salt water rather than butter is the authentic street-vendor method and gives the corn its distinct savoury crust. Turn the corn frequently for even charring without burning any one side.
Variations: Some vendors add a squeeze of lime just before serving for extra brightness. A version made with a chili-salt water brine adds mild heat. Naturally vegan.
Storage: Best eaten immediately while hot; leftovers can be refrigerated for up to 2 days.
Reheating: Reheat briefly on a grill or in a dry skillet to restore some char and warmth.
FAQs:
Q: Why salted water instead of butter?
A: It is the traditional Iranian street-food method, giving a lighter, smokier result than butter-basted corn.
Q: Can this be made indoors?
A: Yes, using a stovetop grill pan or under a hot broiler with the same basting technique.
Please log in to leave a comment.