Corn is basted in an easy-to-make mango chutney butter and sprinkled with curry powder then grilled to sweet, charred perfection in this delicious curry corn on the cob recipe. It takes just minutes to add this flavorful twist to a classic summer side dish!
Ingredients
4cobscorn
2tablespoonsmango chutney
1tablespoonbutter, melted - vegan if necessary
1teaspooncurry powder
Cilantro, to serve
Instructions
Preheat your grill to medium-high. Peel the husks back from the corn and use a piece of the husk to tie them together. Remove the threads.
4 cobs corn
Mix the mango chutney and melted butter together in a small bowl and brush half over the corn. Sprinkle with the curry powder.
Grill the corn for 10 minutes, turning a few times, until the corn is vibrant yellow and has several grill marks. Serve the curry corn on the cob with a little cilantro sprinkled over the top and the remaining chutney butter on the side.