I'm a self-confessed 'corn-snob'. Go ahead and sneer if you want, but the truth of the matter is, some like it spiced.

Instead of having yours bland, or worse still - slathering it with artery clogging butter this harvest season, how about trying something different?

How about adding some  zest to your corn on the cob?

Here's how -

Ingredients:

1 cinnamon stick                                        1/2 tsp ground  tumeric

4 cloves                                                          6 ears of corn, shucked & broken in half

1 Tbsp coriander seeds                            1 Tbsp black peppercorns

1/4 cup lime juice                                      1 small dried red chile

2 star anise                                                   2 Tbsp flax oil

1 tsp sea salt                                                 1/4 tsp cayenne

3/4 tsp chaat masala                                1 tsp freshly ground pepper

Directions:

1. Fill a 6-quart pot about 2/3 full of water. Add the cinnamon, cloves, peppercorns, coriander seeds, chile, and star anise, then bring to a boil.
2. Reduce the heat and simmer for 2 - 3 minutes to infuse the water with the spices.
3. Season the water with the sea salt, then add the tumeric.
4. Return the water to boil and add the corn. Cook the corn for about 5 minutes, or until tender yet still crisp.
5. Put the lime juice in a large bowl. Transfer the corn with tongs to the bowl, along with the flax oil, cayenne, chaat masala, and salt & pepper to taste.