Indian-Spiced Grilled Corn with Butter, Lime and Cilantro | Midwest Living

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Indian-Spiced Grilled Corn with Butter, Lime and Cilantro

Indian-Spiced Grilled Corn with Butter, Lime and Cilantro

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  • Makes: 6 servings
  • Yield: 6 ears of corn
  • Hands On 15 mins
  • Total Time 45 mins

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This phenomenally good corn recipe from Janene Holig of Hot Indian in Minneapolis calls for making your own garam masala, an Indian spice blend, from whole spices that you toast and grind. It's not hard and produces the freshest spice flavor. But if you don't have a spice grinder, you can make the blend using pre-ground spices--or just cheat and purchase garam masala (available at large supermarkets or specialty stores) and give it a quick toast to release the oils.


  • 6 -8 green cardamom pods, green husks removed and discarded, using dark inner seeds or 1/4 tsp. cardamam seeds
  • 2 tablespoons whole coriander seed
  • 1 tablespoon whole cumin seed
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon whole cloves
  • 1 teaspoon fennel seed
  • 1 cinnamon stick
  • 1 star anise pod
  • 1/2 teaspoon ground nutmeg or mace
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons paprika
  • 1/8 teaspoon cayenne pepper or to taste
  • 1 1/2 teaspoons kosher salt
  • 6 ears corn (husks not removed)
  • 1/4 cup Melted ghee or butter
  • 1/2 cup chopped cilantro
  • 1 lime


  1. To make garam masala: Place cardamom seeds, coriander seeds, cumin seeds, peppercorns, cloves, fennel seeds, cinnamon stick and star anise in a dry skillet; cook over medium-low heat until fragrant and spices are light brown, stirring frequently. Set aside to cool.
  2. Place toasted spices, along with nutmeg, in a spice grinder. Pulse until you get a fine grind. Set aside 1 tablespoon to use in this recipe, then store the rest for up to 3 months for another use. (It's a wonderful seasoning for chicken, potatoes or other vegetables.)
  3. Prepare spices for corn: In a small bowl, combine the reserved 1 tablespoon garam masala, 1 1/2 tablespoons ground cumin, the paprika, cayenne pepper and kosher salt. Set aside.
  4. For corn: Peel corn husks back, but do not remove; remove silks. Pull husks back around ears. Place ears in two very large bowls, two 13x9-inch pans or a clean sink. Cover with cold water. Soak corn 60 minutes. Drain.
  5. Prepare a gas or charcoal grill for direct cooking over medium heat. Grill corn, uncovered, until kernels are tender, 25 to 30 minutes, turning and rearranging ears occasionally. Remove corn from grill, pull back husks and immediately brush corn generously with melted ghee. Liberally sprinkle spice blend and cilantro over corn. Finish with a squeeze of lime.

Nutrition Facts

(Indian-Spiced Grilled Corn with Butter, Lime and Cilantro)

Servings Per Recipe 6, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 20, Niacin (mg) 2, Riboflavin (mg) 0, sugar (g) 6, Potassium (mg) 338, fiber (g) 3, sodium (mg) 858, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 41, chol. (mg) 23, Thiamin (mg) 0, Fat, total (g) 11, vit. C (mg) 11, cal. (kcal) 174, vit. A (IU) 1400, iron (mg) 2, pro. (g) 4, calcium (mg) 31, sat. fat (g) 6

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