This flavorful and spicy recipe is a fantastic way to use fresh corn on the cob when it is in season. Not in season? You can always substitute with canned corn and have a wonderful side dish.
Prep Time25 minutesmins
Cook Time20 minutesmins
Total Time45 minutesmins
Course: Sides
Cuisine: Fusion, Indian
Keyword: corn, ginger, pine nuts, sesame seeds, spicy food, thai chili peppers
Grind/blend garlic, ginger, chiles, pine nuts, turmeric, lime juice, mustard seed, and salt into a paste using a food processor or blender.
Rinse ears of corn, leaving them in the husks.
Place the corn cobs in the middle rack of the oven, and bake for 30 minutes.
Remove corn cobs. Pull back husks and cut corn from the cob.
Combine the paste, cilantro, and corn in a large dish.
Toss in chili garlic sauce and seeds, season with pepper, and serve with wedges of lime.
Notes
If corn is not in season, you can use frozen or canned corn as a substitute (cook per package directions).Make sure you adjust the spice to taste! This is a very favorable dish as a result. Chili Garlic Sauce: is a standard sauce that can be found in any asian market, and most other grocery stores in the asian foods section. Make sure that you check the ingredients list for oil or any animal products (both unlikely).