Street Food
Milho Assado (Cape Verdean Grilled Corn)
Ingredients
- - Corn cobs, husked — 4 (4)
- - Vegetable oil — 2 tbsp (2 tbsp)
- - Salt — 1 tsp (1 tsp)
- - Chilli powder (optional) — 1/2 tsp (1/2 tsp)
- - Lime, cut into wedges — 1 (1)
Method
- Preheat the grill to medium-high heat.
- Brush each corn cob lightly with oil.
- Grill the corn, turning every 2–3 minutes, for 12–15 minutes total until charred in spots and tender.
- Rub with salt and a pinch of chilli powder while still hot.
- Serve immediately with lime wedges to squeeze over.
Introduction: Grilled corn on the cob, rubbed simply with salt and a touch of chilli, is a common sight at roadside stalls and evening markets across the islands, sold hot off small charcoal braziers.
Cultural Background: Grilled corn on the cob, rubbed simply with salt and a touch of chilli, is a common sight at roadside stalls and evening markets across the islands, sold hot off small charcoal braziers.
Tips: Turn the corn regularly for even charring rather than letting one side burn. Rub the seasoning on while the corn is still hot and glistening with oil so it sticks properly.
Variations: Brush with a little butter after grilling for extra richness. Sprinkle with grated hard cheese for a heartier version. Naturally vegan and vegetarian.
Storage: Best eaten immediately; leftovers refrigerate for up to 1 day.
Reheating: Reheat briefly on a hot grill or in a dry pan, turning often, for 3–4 minutes.
Nutrition: Approx. 150 kcal, 4 g protein, 27 g carbohydrate, 5 g fat per cob.
FAQs:
Q: Can I make this without an outdoor grill?
A: Yes, a ridged griddle pan on the stovetop gives a similar charred effect.
Q: Is this dish spicy?
A: It’s typically mild — the chilli powder is optional and can be adjusted or omitted entirely. SEO Keywords milho assado, cape verdean grilled corn, crioulo street food recipe Image Prompt Charred corn cobs on a small grill over glowing charcoal, a street market backdrop, evening light.