nepali corn on the cob (makai poleko)

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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