Iranian Style Grilled Corn on the Cob

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iranian barbecued corn on cob

Balal

Persian style corn on the cob barbecued over a charcoal fire then dunked in salt water.

This may not sound like much, but the taste of freshly roasted corn dripping with salty water is incredible. It's a nice departure from boiled corn coated with butter, which I love.

Mainly sold by street vendors in Iran.

Balal means 'corn' in the Persian language or Farsi (Arabic pronunciation of Parsi).


Ingredients

  1. Corn on the cobs
  2. Salt - 2 tablespoons
  3. Pepper
  4. Hot water - 2 cups

Directions

  1. Heat barbecue fire until charcoal turns ash white.
  2. Place salt in a tall jug or wide bowl and add hot water.
  3. Strip corn and rinse before placing over burning embers.
  4. Cook until kernels are slightly blackened.
  5. Submerge corn in salt water for a few seconds.

Notes:

  1. Add touch of lime juice for extra zesty flavor.
  2. Served alongside barbecued fresh calf liver, warm flat bread and a green salad.
How to prevent kebabs from rolling

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