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Isifol-line Tandoori Corn Isifol-line

Charred corn nobs drenched in deliciously savoury butter.


  • 4 corn cobs.
  • Tandoori butter.
  • 2 tbsp tomato paste.
  • 1 tbsp finely chopped coriander.
  • 1 tsp ground cumin./li>
  • 1 tsp ground coriander.
  • 1 tsp turmeric.
  • 1 tsp ground ginger.
  • 1 tsp sweet smoked paprika.
  • 1 tsp salt.
  • 1 tsp cayenne pepper.
  • 1 cup butter, softened to room temperature.


  • Tandoori butter - combine all ingredients in a bowl and use a fork to mix until well incorporated. Cover and set aside. If not using immediately, place in the fridge until ready to use.
  • Par-boil the corn in a saucepan of simmering salted water over medium-high heat for 5 minutes and drain well.
  • Dollop 4-6 tablespoons of the tandoori butter on the corn cobs and chargrill, turning often, until lightly charred in spots and the butter has melted gloriously into all the corn's crevices (about 5-10 minutes).

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