Indian-Spiced Grilled Corn with Butter, Lime and Cilantro
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.
Source: Midwest Living
174 calories; fat 11g; cholesterol 23mg; saturated fat 6g; carbohydrates 20g; mono fat 1g; poly fat 1g; trans fatty acid 1g; insoluble fiber 3g; sugars 6g; protein 4g; vitamin a 1399.9IU; vitamin c 11.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2mg; vitamin b6 0.2mg; folate 41.5mcg; sodium 858mg; potassium 338mg; calcium 31mg; iron 2.2mg.