Nepali Corn on the Cob (Makai Poleko)
6ears fresh corn
1/4 cbutter, softened
2mild fresh green chilis, minced
1 Tbsplemon juice (or lime juice)
1 tspminced fresh ginger
1 clovegarlic, minced
1/2 tspcayenne pepper
1/8 tspszechwan pepper, ground (see note)
1/8 tspground black pepper
1lemon, cut into wedges
How to Make Nepali Corn on the Cob (Makai Poleko)
- 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.
- 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.
- With a sharp knife, score each row of kernels on each ear.
- In a small bowl, combine remaining ingredients except lemon wedges. Mix well.
- Spread the spice mixture evenly over each ear of corn and rub onto entire surface.
- Let them stand about 10 minutes.
- Place ears directly on grill and roast, turning occasionally, until they start to turn black and brown.
- Transfer to a platter and garnish with lemon wedges. Serve warm.