Story ProgressBack to home
Creole Spiced Corn Recipe
Roasted corn-on-the-cob coated with a homemade creole spice mix. Serve with a freshly made beetroot chutney.
- Total Cook Time 40 mins
- Prep Time 15 mins
- Cook Time 25 mins
- Recipe Servings2
- Easy
Ingredients of Creole Spiced Corn
- 4 corn on the cob
- 1-2 Tbsp butter
- For the creole spice:
- 1 Tbsp paprika
- 2 Tbsp salt
- 4 tsp dried onion powder
- 4 Tbsp garlic powder
- 1 Tbsp ground black pepper
- 1/2 Tbsp chilli powder
- 1/2 Tbsp dried thyme
- 1/2 Tbsp dried oregano
- For the beetroot chutney:
- 2 Tbsp oil
- 1 Tbsp mustard seeds
- 1 Tbsp white urad dal
- Heeng, a pinch
- 2 red/green chillies
- 1 medium beetroot - boiled and grated
- 1-2 Tbsp tamarind paste
- 1 Tbsp chopped coriander
- Salt to taste
How to Make Creole Spiced Corn
HideShow Media1.
1. Boil and roast the corn till tender.
2.
2. Melt the butter in a hot pan. Stir in spices.
3.
3. Use to coat the corn and serve immediately with chutney.
4. For the chutney:
1.
5. Heat the oil and add mustard seeds, dal, hing and chillies.
2.
6. Fry until the dal colors.
3.
7. Add beetroot to the pan. Stir and fry for 4 minutes, before adding the tamarind paste.
4.
8. Add coriander and season well.
5.
9. Grind to a paste. Serve with corns.