Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Masala Roasted Corn with Quick Coriander Chutney
Introduction
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
| half-sized corn on the cob, or 4 full-sized | |
| red onions, quartered | |
| chickpeas, drained and rinsed | |
| garlic, crushed | |
| olive oil | |
| ground cumin | |
| ground coriander | |
| smoked paprika | |
| mild chilli powder | |
| sea salt flakes | |
| For the chutney: | |
| coriander, finely chopped | |
| coconut yogurt | |
| lemon, juice only | |
| sea salt flakes |
Preview
This recipe is a preview
Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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