Satisfy your corn cravings with spicy buffalo corn on the cob or chili lime grilled corn on the cob – it’s the ear-resistible choice!
Cobs of corn: See our tips below for selecting good corn! Mango chutney: we use store-bought for ease. But you can make your own if you’d like! Other ingredients: butter, curry powder, and cilantro to serve.
How to make a ‘husk handle'
Peeling back the husk lets the corn hit the grill directly so it gets delicious black charred bits AND it makes a very useful handle! To get them like we did in the pictures, start by taking off the first few super tough outer layers of the husk. Peel back the rest, but don’t detach it. Tear one piece of husk to use as a string to tie the rest together. It is a little bit more effort, and it’s not essential, but it sure does make a handy handle!
Husks: Opt for corn with vibrant green husks that hug the ear snugly. Ensure the husk covers the entire cob. Feel: The husks should feel moist, while the corn kernels should appear plump and evenly spaced. A good ear of corn should also feel weighty, meaning the kernels will be juicy and well-developed. Silk: Take a peek between the husk leaves to inspect the silk strands. Look for moist, golden-brown silk. Leave any ears with dry or darkened silk behind! Smell: Give the corn a sniff. A sweet, fresh scent is a good sign. If it smells musty or sour, it’s best to leave it behind!
Other side dishes that work well include curried cauliflower bites, turmeric rice, a grilled potato salad, or grilled mini peppers. For mains, enjoy your curry corn on the cob with butter chicken poutine, mango chutney chicken, Thai fish cakes, mango chicken curry, grilled rack of lamb or grilled chicken breast!
Did you make this?
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