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Indian Cooking in Holland

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Snacks and Drinks

Chili Corn Cob with Feta + Ginger Lime Ice Tea

May 28, 2014 by Rakhee

corn

Bhutta (corn on the cob) season is nearly here. In fact I saw a few vendors selling it street side while I was in India. I just love this extremely simple recipe. In India, you’ll find, nearly at every corner, people setting up shop with some firewood and stacks of corn on the cob. You stop when you see one whenever you get that urge to eat some corn. You then haggle over the price (integral part of buying anything in India!) and get to pick your own cob. You want the kernels to be super soft.

It’s the conversations that are also such a huge part of buying or doing almost anything in India. The sort of dance that both parties so thoroughly enjoy. The most important part, as Ma tells me is to be able to walk away. If you show that you really want it, the seller will smell it out! No haggling then, he will stick to his price.

The bhutta guy will then proceed to roast it over an open fire. That’s the wonderful smokiness you get to taste when you sink your teeth in. Once all roasted, he asks me if I want the lime and salt. I furiously nod and tell him, “bhaiya achchi tehre se laga do (put it on nicely brother).” The next ten minutes are spent walking happily and if I am lucky, in a light rain, with my corn. And, those are some good ten minutes. The salty, lime-y with the sharp bite of the chili, mixed with the wonderful smokey corn. Those are the moments of joy. And if you don’t feel like eating it off the corn you can always take it off and add it to a salad.

chilicorn DSC_0807

I altered the original bhutta with throwing on some more spices and added some fresh feta. I can tell you if you make this at your next barbecue you might just have guests that may not want to leave! So, make at your own risk because these are that delicious. 🙂

chilicorn1

for the ice tea
2 + 3 cups of water
1 inch ginger, cut into strips
3 tbsps honey
2 bags of tea (use any kind)
juice of 1 lime

to prepare
Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.

In a pitcher combine strained liquid with 3 cups water and lemon juice. Chill in refrigerator.

for the corn
4 corn on the cob
1 tsp chili powder
1 tsp cumin powder
1 lime, cut into half

to prepare
Cook the corn cobs in boiling water for ten minutes. Take out and pat dry. If you are barbecuing, put the cobs on the grill and grill on all sides till you get them beautifully charred ever so lightly. Break the cob in half and dip your lime in all the spices and rub on the corn. Whichever spice you like best rub more on. I love it spicy so I had a lot of red chili going on! Sprinkle with feta and serve immediately with a glass of chilled ice tea.

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Tagged With: chili, corn, corn on the cob, corncob, ginger, ice tea, india, lime

Comments

  1. Joanna says

    May 28, 2014 at 9:16 pm

    Looks fantastic !

    • boxofspice says

      May 30, 2014 at 9:59 am

      Thanks Joanna!

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Hi my name is Rakhee! I’m Indian, lived in the US and then moved to The Netherlands (hence the sari clad lady on the bike!) I am a graphic designer/ photographer and boxofspice is the space where I bring the two together. [Read more...]

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Garlic is a precious and loved spice in my kitchen Garlic is a precious and loved spice in my kitchen. My kid actually digs her nose to savor its aroma when I cook with it. Indian food wouldn't be what it is for me without it. And what a ton of health benefits. Our ancestors knew their stuff. See my stories for some benefits that worked for me.
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What a wonderful weekend with the an amazing initi What a wonderful weekend with the an amazing initiative from @festifoodbelgium to make Michelin star food so accessible. Thank you @visitmons for having me and letting us see such a beautiful part of Belgium.
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Finally after nearly 5 years of being away I'm goi Finally after nearly 5 years of being away I'm going home to India this summer. Just can't wait. I mean I'm going to drown myself in dal 🤣. 
Do you ever get sick of your own cooking? I know I am! This is arhar dal, the simplest and the best comfort food ever.. 
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It's been a while and so many of you have been so It's been a while and so many of you have been so kind to constantly ask me what's up. I think I owe you all some answers. My health has been up and down. Don't know if it's serious or not yet 😊 and an existential crisis continues. Well to be fair I've been in one for 30 years 🤣.
I've missed being here (the honest connections) and then again not (the intense superficiality). At my age the competition is too much (been there done that) and the blatant discrimination too much to handle. 
At the crux of it all I think I failed because I couldn't keep up.
Right now I'm charging up... it's taking the longest... must be my old bones needing all that power!
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I spend my time cooking old favorites though, for people in my life that just don't want anything else haha. So here is a plum galette because they are in season and so delicious. I made it few days ago and it was gone the same day. 💕
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So here's me saying hello again and a thank you for sticking with me.

Much love - Rakhee
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Merry Xmas everyone. @oranjepixels and I made this Merry Xmas everyone. @oranjepixels and I made this Yule log together and it was so delicious. I'm always sad when this season comes to an end. 
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I know I've been gone and I hope you haven't forgo I know I've been gone and I hope you haven't forgotten me. I'm here but don't really check instagram a lot. I'm wading through life right now trying to find solid ground. 
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