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Dinner with Rukmini
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Masala Roasted Corn with Quick Coriander Chutney
Introduction from Rukmini Iyer
I love corn on the cob, but to max the flavour on this – and make it slightly easier for you and your guests to eat – it works really well if you slice the kernels off the cob post-cooking. That way they pick up all the flavour from the roasting tin and the chutney. Using those little half-sized corn on the cob makes them easier to slice, though four ordinary sized cobs would work well too. A lovely colourful dish.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tip the corn, onions and chickpeas into a roasting tin and mix well with the garlic, oil, spices and salt. Transfer to the oven and roast for 30 minutes.
Meanwhile, stir the coriander, yogurt, lemon juice and sea salt together for the chutney. It’ll be a really thick paste, so let it down by stirring in 1 tablespoon of water at a time, until you have a thick but pourable consistency. Taste and adjust the lemon and salt as needed.
Once the corn is cooked, give it a moment to cool down, then take each cob and stand it upright on a chopping board. Slice the kernels off, then return them to the tin and stir through the rest of the roasted ingredients. Serve with the chutney alongside.
NOTE: You won’t get the same texture from roasting a drained tin of sweetcorn, which is why it’s best to roast the cobs whole, then get the kernels off.
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