Grilled Curry Corn on the Cob Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://nataliereeve.com/grilled-curry-corn-on-the-cob-recipe/
