Street Food
Épis de Maïs Grillé (Grilled Corn on the Cob)
Ingredients
- - 4 ears fresh corn, husked
- - 2 tbsp butter or margarine, melted
- - 1/2 tsp chilli powder
- - 1/2 tsp salt
- - 1 tbsp lime juice
Method
- Preheat the grill to medium-high heat.
- In a small bowl, mix the melted butter, chilli powder, salt and lime juice.
- Place the husked corn directly on the grill.
- Grill for 12-15 minutes, turning frequently with tongs, until charred in spots and tender.
- Brush generously with the chilli-butter mixture during the final 2-3 minutes of grilling.
- Serve hot, straight from the grill.
Introduction: Grilled corn on the cob is a simple, widely loved street snack found at markets and roadside stalls throughout the Central African Republic, brushed with a savoury chilli-butter mixture and charred over open flame.
Cultural Background: Grilled corn on the cob is a simple, widely loved street snack found at markets and roadside stalls throughout the Central African Republic, brushed with a savoury chilli-butter mixture and charred over open flame.
Tips: Turn the corn frequently for even charring rather than leaving it in one position too long.
Variations: A simple rub of salt and lime alone is common for a lighter, less rich version. Vegetarian as written; use plant-based margarine for a vegan version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat on a hot grill or in a dry pan for 3-4 minutes, turning occasionally.
Nutrition: Per ear (approx.): 150 kcal, 4g protein, 22g carbohydrate, 7g fat, 3g fibre.
FAQs:
Q: Can this be made without a grill?
A: Yes, corn can be charred directly over a gas stove flame using tongs, or cooked under a hot oven broiler.
Q: Is butter traditional, or is oil used instead?
A: Both butter and oil are used depending on the household; butter gives a richer finish.