Snacking in Satisfaction

Recipe: Peri-peri Corn on the Cob

There are certain times during the day apart from the usual meal-times, that my appetite is in hyper-active mode. And stuff like fruits and vegetables don't satisfy as they get digested in nanoseconds and leave me just as hungry as before.

In such times of immense digestive power, I need something really filling and tasty to stop me from reaching out for junk food. Some of my favourite things to eat then are chicken sandwiches, dosa and sambar, muesli with cold skimmed milk, avalose podi (a snack of roasted rice flour and coconut) with mashed banana and so on.

During one such ravenous evening, we were making steam-cooked corn on the cob. That is when my husband reminded me of the corn we used to get at Nandoos - which was served with their yummy peri-peri sauce. Thanks to Latha's recipe, I had attempted peri-peri chicken before and it was a phenomenal success. So I knew peri-peri sauce was an easy thing to make and hardly takes a couple of minutes to whip up.

I slightly modified the peri-peri marinade which was used for the chicken to make a lovely dipping sauce (or rather slathering sauce) for the corn. In fact this sauce can be had with fresh vegetables/fruits as well - carrot and cucumber sticks, raw guavas, etc. And even as a tangy, fiery sandwich spread or a marinade for grilled paneer.

Adapted from Latha's recipe for peri-peri chicken

The below mentioned amounts of chilli and chilli powder makes the dish medium hot. Do adjust as per individual preferences.

Kanthari chilli - 1 (optional)
Lime juice - 2 Tbsp
Olive oil - 1 Tbsp
Red chilli powder - 1/4 Tbsp
Red Chilli flakes - 1/2 Tbsp
Garlic - 1 or 2 cloves
Dried Oregano - 1 tsp
Salt to taste

Ears of corn - 3

Remove the green husk off the ears of corn. Sprinkle some salt on the corn and steam-cook them in a steamer or a pressure cooker till done. (I used a pressure cooker and it took me 5 min on low flame after the first whistle)

For the peri-peri sauce, finely grind together the Kanthari chilli and the garlic paste.

Dry roast the Red chilli powder and chilli flakes on a low flame stirring continuously for about 10-15 seconds or till the chilli powder and flakes begin to get a nice roasted aroma and sends you into sneezing fits :) The golden rule for dry-roasting chilli powder/flakes is "Roast till you Sneeze" (It's a good idea to keep a towel handy :) )

Switch off flame then and quickly transfer it to a pan at room temperature in between the sneezes.

Mix the garlic paste with the roasted chilli powder and flakes, lime juice, olive oil, oregano and salt to taste.

Slather the peri-peri sauce on a cooked ear of corn and munch on!

This is a tangy, fiery and satisfying dish. It also takes very little cooking time. Definitely a life-saver for people with voracious appetites needing quick gratification.


  1. peri-peri sauce looks spicy !!! I love spicy sauces !!!

  2. Sneeze...sneeze...It sounds awesome!!! Will definitely try it once Corns are available in the market here - my all time fav! :)

  3. Yeah.. do try it out :)

  4. man ....really kool

  5. You will love it, Priya :)

  6. Yeah... While making this, I was thinking that this dish is perfect for Vidya - its vegetarian, its spicy, its tangy.

  7. Thanks Jacob :)

  8. Gorgeous and very creative photos Sarah. I can't wait for corn on the cob!!!

  9. Thanks Val :)

  10. OMg!!! this looks so good!!! mouth watering right now


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All the dishes posted in this blog have been cooked by me. Some of the recipes are mine and some of them adapted / borrowed in which case, the link to the original source is provided.

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