Tandoori Roasted Sweetcorn

Name: Rukmini Iyer Tandoori Roasted Sweetcorn Recipe | Easy Sides
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 2–4
Ingredients: 4 corn on the cob; 60g natural yogurt; 2 cloves of garlic, grated; 2 inches ginger, grated; 2 tsp butter; 1 tbsp neutral or olive oil; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground turmeric; 1 tsp mild chilli powder; 1 tsp sea salt flakes

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

An excellent pre-dinner snack option or summer barbecue side, this moreish roasted sweetcorn dish is flavoured with ginger, garlic and plenty of spices for added punch.

Vegetarian Gluten-Free Family Friendly

Serves 2–4

Total 35 min

Prep 10 min

Cook 25 min

Easy

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Introduction from Rukmini Iyer

Why should tandoori chicken have all the fun? This is fantastic as a snack or side dish – and if you’ve got the weather for it, you could certainly cook it on the barbecue rather than in the oven. I like to have this as a 5 p.m. pre-dinner snack with a glass of kefir on the side.

Ingredients

4 corn on the cob

60g natural yogurt

2 cloves of garlic, grated

2 inches ginger, grated

2 tsp butter

Storecupboard:

1 tbsp neutral or olive oil

1 tsp ground coriander

1 tsp ground cumin

½ tsp ground turmeric

1 tsp mild chilli powder

1 tsp sea salt flakes

Method

Preheat the oven to 180°C fan/200°C/gas 6 and place the corn cobs on a tray lined with baking
paper.

Mix the yogurt, garlic, ginger, oil, spices and salt together in a bowl. Slather this mixture all over the corn cobs, making sure they’re evenly coated, then transfer to the oven to roast for 25 minutes.

For the tandoori effect, whack your grill up to high, dot the roasted cobs with butter and grill for 2–3 minutes on each side to get the kernels lovely and charred. Serve hot.

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