Grilled Curry Corn on the Cob Recipe

Introduction

Grilled Curry Corn on the Cob is a vibrant twist on a classic summer favorite. Infused with a fragrant homemade curry spice blend and finished with melted butter, this recipe brings a deliciously smoky and spicy flavor to fresh corn.

Ingredients

• 1/3 cup coriander seed
• 1/4 tsp whole clove
• 1/2 tsp cardamom seeds
• 1 tsp fenugreek seeds
• 1/8 cup black rice
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp ground mustard
• 1/2 tsp crushed red pepper
• 1/4 cup kosher salt
• 4 tbsp curry powder
• 4 ears corn
• 4 tbsp butter, melted

Instructions

1. Step 1: In a dry skillet, combine coriander seeds, whole clove, cardamom seeds, fenugreek seeds, and black rice. Toast over medium heat, stirring frequently, until the mixture is dry and fragrant.
2. Step 2: Transfer the toasted spices to a spice grinder, food processor, or blender. Add ground cumin, ground cinnamon, ground mustard, crushed red pepper flakes, and kosher salt. Blitz until finely ground to create the spice mixture.
3. Step 3: In a small bowl, combine 4 tablespoons of the spice mixture with 4 tablespoons of curry powder to make the curry powder blend used for the corn.
4. Step 4: Preheat your grill and cook the ears of corn directly on the grates until charred all over, about 10 minutes, turning occasionally.
5. Step 5: Brush the grilled corn with melted butter, then sprinkle generously with the prepared curry powder spice mixture. Serve immediately.

Tips & Variations

• You can prepare the spice mixture in advance and store it in an airtight container for up to 3 months, ready to use whenever you want to add a flavorful kick to corn or other dishes.
• For a creamier finish, try spreading a layer of mayonnaise or yogurt on the corn before sprinkling the spice blend.
• If you prefer less heat, reduce or omit the crushed red pepper flakes from the spice blend.

Storage

Leftover grilled corn is best eaten the same day but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the grill or in the oven to maintain its smoky flavor and texture. The homemade spice mixture keeps well in a sealed container for several months in a cool, dry place.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the curry spice blend without black rice?

Yes, if you don’t have black rice on hand, you can omit it or substitute with another grain like wild rice, but keep in mind it adds a subtle texture and flavor to the spice mix.

Is it necessary to grill the corn or can I cook it differently?

Grilling adds a smoky char that enhances the curry flavors, but you can also boil or roast the corn. Just apply the butter and spice blend after cooking for the best taste.

Grilled Curry Corn on the Cob Recipe

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★★★★★

4.9 from 135 reviews

This recipe for Grilled Curry Corn on the Cob offers a flavorful twist on a classic summer favorite by combining homemade toasted curry spice powder with charred, buttery grilled corn. The aromatic spice blend brings warm notes of coriander, cardamom, cinnamon, and mustard, perfectly complemented by the smoky grill flavor and rich butter coating.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 ears of corn 1x
• Category: Side Dish
• Method: Grilling
• Cuisine: Indian-inspired

Ingredients

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Spice Mixture

• 1/3 cup coriander seed
• 1/4 tsp whole clove
• 1/2 tsp cardamom seeds
• 1 tsp fenugreek seeds
• 1/8 cup black rice
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp ground mustard
• 1/2 tsp crushed red pepper flakes
• 1/4 cup kosher salt

Curry Powder Blend

• 4 Tbsp homemade spice mixture (from above)
• 4 Tbsp curry powder

Corn

• 4 ears corn
• 4 Tbsp butter, melted

Instructions

1. Prepare the Spice Powder: In a dry skillet over medium heat, toast coriander seeds, whole clove, cardamom seeds, fenugreek seeds, and black rice until fragrant and dry. This process should take about 3-5 minutes, stirring frequently to prevent burning.
2. Grind the Spices: Transfer the toasted spices to a spice grinder, food processor, or blender. Add ground cumin, ground cinnamon, ground mustard, crushed red pepper flakes, and kosher salt. Blitz until the mixture is finely ground to form the spice powder base.
3. Make the Curry Powder Blend: Combine 4 tablespoons of the freshly ground spice mixture with 4 tablespoons of pre-made curry powder. Mix thoroughly to blend flavors evenly. This will be the flavorful seasoning for the corn.
4. Grill the Corn: Heat a grill to medium-high. Place the ears of corn directly on the grill grates and cook for about 10 minutes, turning frequently until the corn is charred evenly on all sides. This imparts a smoky flavor that complements the curry spices.
5. Season and Serve: Remove the grilled corn from the heat. Brush the corn evenly with melted butter and sprinkle generously with the prepared curry powder spice blend. Serve immediately for best flavor.
6. Storage Tip: The remaining homemade spice mixture will make more than needed for this recipe. Store leftover powdered spice blend in an airtight container for future use.

Notes

• The homemade spice mixture can be prepared in advance and stored in an airtight container for up to 3 months.
• Using black rice in the spice blend adds an earthy depth to the flavor and is optional if unavailable.
• Grilling the corn with the husks removed ensures even charring and better seasoning adherence.
• You can adjust the crushed red pepper flakes for more or less heat based on your preference.

Keywords: Grilled corn, curry corn on the cob, grilled side dish, homemade curry powder, summer barbecue, spicy corn