I call this dish Corn Banega Crorepati because:

A. It tastes like a million bucks &
B. I love corny jokes

Here’s the #recipe:
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Corn Banega Crorepati aka Desi Corn Ribs // @madonionslicer
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1) Get hold of some fresh corn on the cob. Remove the husk and the silk and snap each cob in half.
2) Now, being very very very careful – cut each piece down the middle using a heavy and sharp knife.
3) Cut the piece further in half, so you have a nice little “rib” that’s easy to hold and eat
4) Place a mesh on top of your BBQ grill and arrange the ribs evenly on top
5) Allow the corn to cook and turn golden
6) Generously brush with butter and turn. You want to do this a few times at least – getting the corn evenly cooked on all sides.
7) While the corn is roasting, toast 1 tsp cumin seeds + 1 tsp coriander seeds in a pan. Cool, transfer to a blender with 1/2 tsp red chilli powder + 1 tsp garlic powder and grind to a coarse mixture.
8) Come back to the corn now. Transfer the ribs to a wok. A lot of folks would use a mixing bowl here, but I prefer to do this in a wok.
8) Add 3 tbsp melted butter + salt + 2 tsp of the spice mixture to the corn and toss well
9) Throw in 1 cup of fresh chopped coriander
10) Hit it with a squeeze of lime and serve immediately.

NOTES:
1) You can do this with any vegetable you throw on the grill. I usually do throw in some grilled cauliflower and potato wedges as well.
2) You can grill the corn ahead of time. It all comes to life in the wok.

I teach this recipe on my new culinary experience – The Boring Indian BBQ Party on Seek Sophie.

I wanted to add another corn pun at the end, but was worried that someone would call the cobs.