Chinese · Lunch
Grilled Corn with Chili Salt
Whole corn on the cob charred over direct flame until kernels blister and blacken, brushed with sesame oil, then dusted with a toasted blend of salt, five-spice powder and chili powder. Served hot with lime wedge for squeezing.
$2
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
205Calories
6.1gProtein
6.8gFat
37.7gCarbs
6.1gSugar
5.4gFiber
1080mgSodium
0mgChol
1.1gSat Fat
460mgPotassium
22mgCalcium
1.4mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
spice-route
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Husk the corn, pat dry, then rub the ear all over with sesame oil.
2
Char
Grill the corn directly over high heat, turning every 2–3 minutes for about 12 minutes total until kernels blister and blacken in patches.
3
Prep
Stir together chili powder, chinese-five-spice powder and salt in a small bowl to combine.
4
Plate
Remove corn from grill, sprinkle the spice mixture over the hot oiled kernels, roll to coat evenly, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 ear (360g) corn, husked
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp chinese-five-spice
- 1/2 tsp1/2 tsp salt
- 22 lime wedge
