Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Balal Kababi
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 123
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 291 mg
Grilled corn is a popular Iranian street food that’s simple to prepare and has a nice smokiness that makes it special. Growing up, we would see the vendors on the street grill the corn over charcoal and sell it. To make the cooking process easier and accessible year-round, my recipe calls for grilling the corn on the stovetop rather than a charcoal grill, which delivers a similar flavor and result. According to tradition, the corn is briefly soaked in salty water after it's grilled — this way every bite of the corn is perfectly salted and flavored.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 123
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 291 mg
Ingredients
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Directions
- Make sure the corn is completely clean of all the husks and silks. Mix 3 tablespoons of salt with 6 cups of warm water in a tall pitcher and set aside.
- Turn the burner of a gas stove to high heat and place 1 or 2 ears of corn on the flame, depending on the size of the grate. Grill, rotating the corn as needed, until the kernels are charred on all sides, about 2 minutes per side or 10 minutes total. Immediately submerge the corn in the salted water and let sit for 2 to 3 minutes before serving. Repeat with the remaining corn.
Cook’s Note
You can leave the corn in the salty water until you’re ready to serve, but it tastes best soon off the fire.
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