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I really love corn – I remember getting off the bus from school in Delhi and stopping at the guy who was fanning some corn on coals in the street. We would pick the juiciest one and he would dip a lime in a spicy mix that he never shared and slathered the corn with it.
We would walk home with the lime dripping off our arms and the spices all over our lips – it was the best treat ever.
I try to recreate that in my kitchen often.
It is corn season – it is a short season and you should really eat it whenever you get the chance.
This is the simplest way of preparing it.
If you have a grill – you are lucky – keep the husk on – wet it and put it right on the grill or take off the husk. You will achieve an amazing smoky flavor.
Since I am not that lucky girl I use my stove top to cook the corn.
Most importantly, I get the corn from the farmer’s market where it was probably picked that morning and is so very sweet.
After you get an even char, season as you please.
I like lemon, salt and cayenne.
The Mexicans put chili pepper and mayonnaise.
There is of course butter.
Whatever you use, try it – its a wonderful healthful snack.
Until I eat again!
Tag: lime
Home Made Lime Pickle
I recently posted a dinner I had with a side of lime pickle and it garnered a lot of interest.
So here is the recipe – not many pictures now as I wasn’t expecting to post it here.
The juiciest limes you can find.
Cut them in quarters or 1/4 inch slices. Put in a jar with a generous amount of salt – for example if you have a dozen limes, use a cup of kosher salt preferably.
Add spices like nigella seeds, red pepper flakes, green chilies if you have them and some fennel seeds.
Mix well and put the jar in the sun if you can or just by a window.
Shake everyday and the pickle should be ready in about two weeks. The longer it sits the softer the lime skin will get but you can start enjoying it in two weeks.
We eat it with Indian food like lentils and rice, etc – you can also add it to stews much like the moroccan limes.
This recipe can also be made with lemons.
I make a great pasta sauce with chopped up limes and anchovies – o so good.
I hope you try this versatile pickle.
Until I eat again!
Indian Culinary Center, NYC 