Roasted Corn On The Cob

Mahindi Choma

Also known as Mahindi Choma, roasted corn on the cob recipe is basic for over the fire cooking. Mahindi Choma is readily available from street vendors served as an African fast food. A snack of roasted corn prepared on the many charcoal fires you see at night, will hold over city workers on their long bus ride home to the suburbs.

Corn is a a main staple food of Kenyan's and you'll see it growing almost everywhere along the country roads. The long growing season yields two or three corn harvests a year.

A Kenyan dream for most is to own a small garden/farm - called a shamba - so he can plant corn - mili - for his family, and for selling at the market. The mills will buy it up to grind into maize meal, a very common part of Kenyan cooking.

Ingredients:

fresh corn on the cob, still in the husks
water
butter
cayenne pepper - optional
lemon juice - optional

Method:

In a large bucket or bowl, cover the ears of corn with cold water and soak them for ten to fifteen minutes. (Remember to leave the husks on).
Remove and drain the corn.
Grill, turning often, for about fifteen minutes on a rack over hot coals.
Serve immediately with salt and butter.

Tip

Carefully remove the husks and silks before serving. The husks can also be peeled back and the silks removed before roasting. Tie the husks back into place with soaked kitchen string. The husks and silks could also be removed before you grill.

Variation

In the Swahili speaking areas of East Africe, they prefer their roasted corn on the cob topped with cayenne pepper, salt, and lemon juice. This is a more common way that the street vendors prepare this popular Kenyan food.

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