Monday, April 2, 2007

Mirchi Corn

In India, from what I’m told, the street vendors sell grilled corn on the cob slathered with lime or lemon, salt, and cayenne pepper. Apparently, it’s an amazing, and spicy, treat. Because I haven’t yet dusted the winter cobwebs off my grill, I decided that I would make a stovetop version of this street food.

Mirchi Corn
Serves 2

1 15.5 oz. can of corn niblets, drained
2 T olive oil
2 dried red chilies
1 tsp. finely diced jalapeno
1 clove garlic, thinly sliced
½ tsp garlic powder
¼ tsp. cayenne pepper
¼ tsp. salt
2 tsp. fresh lime or lemon juice
2 T chopped cilantro

In a medium size skillet, heat the oil, sliced garlic, and the dried red chilies. Once the garlic starts to brown slightly, add the corn, garlic powder, cayenne pepper, jalapeno, and salt. Sautee for about 5-7 minutes – just so that all the spices blend well together. Add the lime or lemon juice and chopped cilantro.

This is a great side dish. Just be sure to have something to cold to drink while you are eating it.

1 comment:

Anonymous said...

It is mouth-watering!!!