nepali corn on the cob (makai poleko)

How To Make nepali corn on the cob (makai poleko)

• Step 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.
• Step 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.
• Step 3
  With a sharp knife, score each row of kernels on each ear.
• Step 4
  In a small bowl, combine remaining ingredients except lemon wedges. Mix well.
• Step 5
  Spread the spice mixture evenly over each ear of corn and rub onto entire surface.
• Step 6
  Let them stand about 10 minutes.
• Step 7
  Place ears directly on grill and roast, turning occasionally, until they start to turn black and brown.
• Step 8
  Transfer to a platter and garnish with lemon wedges. Serve warm.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!