Orange-Pepper Corn on the cob

No. of servings:  4
Preparation Time:  5 mins	Cook Time:  20 mins

No grill needed to make this lip-smacking delight, bursting with flavors.  The smoky flavor can be attained right on the stovetop.  Be sure to read the tips and tricks to roast the corn on the cob without firing up the grill and for easy clean-up!

Ingredients:

• Corn cobs - 4
• Orange zest - of one small orange
• Black pepper powder - 1 tsp
• Salt - 1 tsp
• Butter - 2 tsp softened

Method:

• Zest the orange - scrape the dark orange part of the peel, avoiding the pith
• Mix the orange zest, black pepper powder, salt and softened butter.  Set it aside
• Husk the corn and remove all the silk
• Take a square aluminium foil and cut out a hole the size of the gas burner on the stove.  Lay it on the range as shown in the pic
• Dehusk and desilk the corn cobs
• Place the cobs directly on the flame (one at a time) and roast them until the kernels start popping and turning black
• Keep turning the cob as and when they are roasted and expose the unroasted ones to the fire
• Flip and roast the whole cob
• Remove when it is fully roasted
• Apply the flavored butter generously all over the cob and serve hot!
• If preferred, the kernels can be stripped from the cob first and tossed with the flavored butter

Tips and Tricks:

• Note that layering the stove with the aluminium foil makes clean-up easier!  It is NOT touching the food anywhere.  When the kernels pop, their juices splutter and burn on the stovetop.  Instead, the burnt foil can be removed and thrown away for an instant cleanup  
• Be sure to zest only the dark-orange part of the rind.  The more fibrous pith inside will be bitter

Pictures: 

Final Outcome: