Spicy sweetcorn
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Spicy sweetcorn
Recipe by Meera Sodha
Use the freshest corn possible. Corn starts to deteriorate the moment it’s picked, so give a kernel a tiny press and make sure it’s bursting with juice
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
149Kcal
Fat
11gr
Saturates
1gr
Carbs
8gr
Sugars
2gr
Fibre
2gr
Protein
3gr
Salt
0.7gr
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Ingredients
- 5 tbsp rapeseed oil
- 3⁄4 tsp Kashmiri or mild chilli powder
- 11⁄2 tsp ground cumin
- 11⁄2 tsp ground coriander
- 2 tbsp lemon juice, plus extra lemon wedges to serve
- 3⁄4 tsp fine sea salt
- 6 cobs of corn, husks and silks removed
Step by step
- Add the oil, chilli, cumin, coriander, lemon juice and salt to a bowl and whisk with a fork until mixed.
- Place the cobs over a hot barbecue or cook in a griddle pan, turning occasionally until charred all over. This should take between 10-20 minutes, depending on the heat level. Spoon the spiced oil over the corn and serve with extra wedges of lemon on the side.
