Nepali Corn on the Cob (Makai Poleko)

Mikekey *


Make sure corn is fresh. When kernels are pierced, a milky liquid should appear.


★★★★★ 5 votes

20 Min
15 Min


  • 6
    ears fresh corn
  • 1/4 c
    butter, softened
  • 2
    mild fresh green chilis, minced
  • 1 Tbsp
    lemon juice (or lime juice)
  • 1 tsp
  • 1 tsp
    minced fresh ginger
  • 1 clove
    garlic, minced
  • 1/2 tsp
    cayenne pepper
  • 1/8 tsp
    szechwan pepper, ground (see note)
  • 1/8 tsp
    ground black pepper
  • 1
    lemon, cut into wedges

How to Make Nepali Corn on the Cob (Makai Poleko)


  1. NOTE: Szechwan peppers are actually the dried husks of fruit of the Chinese prickly ash tree. The are not related to peppercorns. Substitute ground coriander seeds for a close approximation of the flavor.
  2. Preheat a charcoal or gas grill to medium-high heat for 10 minutes.
    Remove and discard the husks and silk from each ear of corn.
  3. With a sharp knife, score each row of kernels on each ear.
  4. In a small bowl, combine remaining ingredients except lemon wedges. Mix well.
  5. Spread the spice mixture evenly over each ear of corn and rub onto entire surface.
  6. Let them stand about 10 minutes.
  7. Place ears directly on grill and roast, turning occasionally, until they start to turn black and brown.
  8. Transfer to a platter and garnish with lemon wedges. Serve warm.

Printable Recipe Card

About Nepali Corn on the Cob (Makai Poleko)

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Asian
Hashtag: #Nepal

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