Nepali-Style Corn on the Cob

Name: Nepali-Style Corn on the Cob (Poleko Makai)
Yield: Makes 6 to 8 servings
Cuisine: Nepali
Ingredients: 1 tablespoon fresh lemon or lime juice; 1 tablespoon fresh lemon or lime juice; 2 fresh mild green chilies, minced; ¼ cup butter, softened; 6 to 8 ears corn; 1 lemon, cut into wedges; Salt, adjust to taste; ⅛ teaspoon freshly ground black pepper; ⅛ teaspoon timmur (Nepali pepper), freshly ground with a mortar and pestle; ⅛ teaspoon timmur (Nepali pepper), freshly ground with a mortar and pestle; ½ teaspoon cayenne pepper powder; 1 medium clove garlic, minced; 1 teaspoon minced fresh ginger

Poleko Makai

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Fresh sweet corn is so good all by itself that it does not need much spicing up, but this recipe adds a new dimension to ordinary corn. Each row of kernels is scored and marinated with spices. Then the corn is roasted on a grill, bringing out the intense flavor of the spices.

Ingredients

6 to 8 ears corn
¼ cup butter, softened
2 fresh mild green chilies, minced

Asia
Nepal
Snack
Vegetarian
Gluten-free

Method

Remove and discard the husks and silks from the corn. Hold each ear firmly and score each row of kernels with a sharp knife. When the kernels are pierced, a milky liquid may be released.

In a small bowl, combine the butter, green chilies, lemon juice, ginger, garlic, cayenne pepper powder, timmur, and black pepper and mix well. Add salt to taste. Spread the spice mixture evenly over eac

Ingredients

Method

Photos