Recipes
Grilled Corn Bhel
Flame-kissed kernels meet crunchy corn flakes in this summery take on the Indian street food.
- Serves
8
- Time
1 hour 10 minutes
In Chai Pani Restaurant Group chef-owner Meherwan Irani’s take on the Indian street-food dish bhel, grilled sweet corn is tossed with a zesty cumin-lime dressing and crunchy corn poha, a popular puffed corn snack. Irani likes to fry his own corn poha, but store-bought unsweetened corn flakes also make an excellent substitute.
All of the ingredients can be prepared in advance, but for the brightest flavor, wait until just before serving to mix in the dressing. Leaving some of the husk on the corn will prevent the kernels from drying out; if purchased pre-shucked, wrap the cobs in aluminum foil before grilling.
Ingredients
For the dressing:
- ¼ cup coarsely chopped cilantro
- 2 Tbsp. fresh lime juice
- ½ tsp. ground cumin
- ½ tsp. sugar
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 1 medium garlic clove
- ¼ medium red onion, finely chopped
- ¼ cup plus 2 Tbsp. extra-virgin olive oil
For the salad:
- 6 ears yellow or white sweet corn in husks, tough outer leaves removed
- 1½ cups peeled, seeded, and finely chopped cucumber
- 1 cup cherry or grape tomatoes, halved
- ½ medium red onion, finely chopped
- 2 cups unsweetened corn flakes
- ½ cup coarsely chopped cilantro
- 2 Tbsp. coarsely chopped mint
- Kosher salt
ADVERTISEMENTADAD
Instructions
Step 1
Make the dressing: To a blender or small food processor, add the cilantro, lime juice, cumin, sugar, salt, pepper, garlic, and onion and pulse until smooth. With the machine running on low speed, slowly drizzle in the oil until fully incorporated. Transfer the dressing to a small bowl, cover, and refrigerate for up to 5 days.
Step 2
Make the salad: Heat a charcoal or gas grill to medium-high (about 400°F). Alternatively, heat a grill pan over high. Add the corn and cook, turning occasionally, until the husks darken and the kernels are lightly browned all over (peel back the husk to check), 10–15 minutes. Remove from the grill and set aside to cool to room temperature.
Step 3
Using a sharp knife, slice the corn kernels off each cob. Transfer the kernels to a large bowl (reserve the cobs for another use or discard). Add the cucumber, tomatoes, and onion and toss well to combine. Just before serving, add the corn flakes, cilantro, and mint and toss gently to combine without breaking up the corn flakes. Add ½ cup of the dressing (reserve any remaining for another use) and toss gently to coat. Season to taste with salt and serve immediately.
- Make the dressing: To a blender or small food processor, add the cilantro, lime juice, cumin, sugar, salt, pepper, garlic, and onion and pulse until smooth. With the machine running on low speed, slowly drizzle in the oil until fully incorporated. Transfer the dressing to a small bowl, cover, and refrigerate for up to 5 days.
- Make the salad: Heat a charcoal or gas grill to medium-high (about 400°F). Alternatively, heat a grill pan over high. Add the corn and cook, turning occasionally, until the husks darken and the kernels are lightly browned all over (peel back the husk to check), 10–15 minutes. Remove from the grill and set aside to cool to room temperature.
- Using a sharp knife, slice the corn kernels off each cob. Transfer the kernels to a large bowl (reserve the cobs for another use or discard). Add the cucumber, tomatoes, and onion and toss well to combine. Just before serving, add the corn flakes, cilantro, and mint and toss gently to combine without breaking up the corn flakes. Add ½ cup of the dressing (reserve any remaining for another use) and toss gently to coat. Season to taste with salt and serve immediately.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
