In need of an appie switch-up? These little corn bites are packed with flavour, really easy to make, and are pretty much perfect for any get-together.
Super handy tip: adorn your table with an assortment of dental floss, toothpicks, and mints. You’ll officially be the best host of all time.
GARAM MASALA CORN
4 cobs of corn
½ cup of butter
1 handful of fresh cilantro, divided
1 green onion
1 lime, halved
2 cloves of garlic
1 ½ teaspoons garam masala (we love the ground garam masala from the Silk Road)
½ teaspoon ground black pepper
Generous pinch of salt
Assemble your ingredients. Look at all those colours. Damn, corn, you’re purdy. Melt the butter in a bowl. 30 seconds or so in the microwave should do the trick! Chop up half of your cilantro, all of your green onion, and add it to the melted butter.
Squeeze the juice from one of the lime halves into the mixture. Reserve the other half for later. Not for margaritas, though. For that, you will need extra limes. And tequila, and triple sec. Someone get us a margarita!
Either smash and chop or grate your garlic. Grating is easier than chopping, and it gets more of the garlicky goodness out. Also, it’s good for lazy people, so obviously we’re on board.
Scoop in your garam masala and the pepper. Add a generous pinch of salt, and mix it up. Smells good, eh? Now, you can cover up the butter (or transfer it to another container) and let it sit for about an hour. You don’t have to let it sit, but if you do, the flavours will mush together and be extra tasty.
Chop up the remaining half of your cilantro and quarter your lime. Now, heat your grill to medium, and give it a good scrub in preparation for the final, delicious steps. Place the corn directly on the preheated grill. Let it sit there for a minute while you grab your spiced butter, a silicone brush, and your tongs.
Now, using your silicone brush, give the butter a good mix; this is just in case any of the ingredients have settled to the bottom. We’d hate for the corn to get unfair ingredient distribution. Brush the butter on the corn, steadying the cobs with your tongs, if necessary. Rotate the corn, and continue to brush it with the butter. Do this on and off for the next 10 minutes or so, until the corn starts to brown and char a bit.
Remove the corn from the grill. Do not drool on corn (unless all of the cobs are for you. In that case, drool away! Also, maybe invite some friends over next time?). When the corn has cooled down enough to handle, cut each cob into four. This way they’re nice and bite-sized and make for perfect finger food.
Transfer the cut-up corn to a serving dish, top with remaining cilantro and pieces of lime!
Garam Masala Grilled Corn on the Cob