Recipes
Grilled Corn Bhel
Chai Pani
Asheville N.C. and Decatur
Ga.
Rate this recipe
Yield
6 to 8 servings
Ingredients
6
each
Yellow or white sweet corn, ears of
2
c
Unsweetened corn flakes
1/2
each
Red onion, finely diced
11/2
c
Cucumber, peeled, seeded, and diced
1
c
Cherry or grape tomatoes, halved
1/2
c
Cilantro, lightly chopped
9
to 10 each
Mint leaves, chopped
As needed
Salt
1
Heat grill to 400°F.
2
If corn is unhusked, just peel a few layers back, leaving tender inner husk on, and grill on medium-high, turning occasionally as husk darkens on each side. If it’s already husked, wrap in aluminum foil and grill. The husk (or aluminum foil) prevents corn from drying out. Grill corn for 10 to 15 minutes, turning occasionally, until lightly browned (peel back husk or foil to check).
3
Remove from grill and let cool. Gently shave corn off of cob.
4
In a mixing bowl, combine grilled corn, corn flakes, onion, cucumber, tomatoes, cilantro, mint, and a pinch of salt. Add 1/2 cup of cumin-lime dressing and mix together well. Serve immediately.
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