Grilled Corn on the Cob with Spicy Green Chutney Rub

Not the usual Indian grilled corn on the cob …

Let’s go green this monsoon.

Preparation Time: 10 minutes

Grilling Time: 15 minutes

Serves: 04

Ingredients and Quantity:

For the Spicy Green Chutney:

Mint leaves, stems removed, washed- ¼ th bunch

Coriander leaves, stems removed, washed – ¾ th bunch

Baby Spinach leaves, stems removed, washed- 1/3 rd bunch

(Can be blanched in boiling water , refreshed in cold water and then pureed OR may be used without blanching)

Green chillies-03 nos.

Ginger-01 inch piece

Water- as per required for grinding / pureeing

Hung curd, whisked-01 tbsp.

Salt-to taste

Chat masala- ¼ th tsp.

For the Grilled Corn on the Cob:

Corn on the cob- 4 nos.

Green Chutney – 2 tbsp. or more as desired.

Butter , room temperature- 4 tbsp.

Lemon juice 01 tbsp.

Salt if required

Lemon wedges- 4 nos.

Method:

For the Green Chutney:

Prepare a smooth puree in a food processor with ingredients mentioned from Mint leaves to water.

Now add whisked yogurt.

Add salt to taste and chat masala. Consistency of the chutney should be thick and not watery.

For the Grilled Corn on the Cob:

Preheat the grill to medium high heat.

Place each cob on the grill, husk pushed towards the stalk end and cook for approx. 15 mins, turning every 5 mins to char sides evenly.

To prepare the rub mix 2 tbsp. butter, salt if required, lemon juice and green chutney.

To serve, rub the 2 tbsp.butter over the corn cobs and serve with extra lemon wedges.