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nepali corn on the cob (makai poleko)

(5 ratings)
Recipe by
Mikekey *
Seattle, WA

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

(5 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 15 Min
method Grill

Ingredients For nepali corn on the cob (makai poleko)

  • 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.

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