BBQ corn on the cob, aka butta, is the quintessential taste of Indian and Pakistani street food. Take advantage of sweet summer corn with this spicy, flavor-packed side dish for your backyard BBQ! The addition of thyme and oregano dispense a warm and peppery undertone. How can you resist?
The wait is over for BBQ corn! Summer weather is finally here (on and off though), and we’re wasting no time. Yesterday, we couldn’t resist but fire up the BBQ and throw on these corn on the cobs.
It can’t get any simpler than this: Ignite the BBQ, prep your corn, rub on the spice mix, and lay the corn down – ready to grill.
I’ve been experimenting with this spice mix recipe for a few Summers now, trying to make it ‘just right.’ I can definitely say its had its fair share of testing and has never failed to impress our guests. We find this grilled corn recipe to be the perfect side to accompany vegetables, burgers, and tofu.
How To Make BBQ Corn – Step By Step Spice Mix For Making Spicy BBQ Corn Sea salt Garlic powder Paprika Black pepper Dried oregano Dried thyme Amchur powder (dried mango powder) Red chilli powder Olive oil
Start by pulling the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand (Image 1). In a medium bowl, add the spices and mix well (Image 2 & 3). Brush each corn on the
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