Indian Masala Corn On The Cob Recipe

Get ready to elevate your corn game with a burst of flavors—I’m about to take you on a spicy, savory journey with my favorite masala corn recipe that’s guaranteed to wow your taste buds and bring a zesty twist to any gathering!

I love to create a blend of different flavors, and my Indian Masala Corn On The Cob is a perfect example. It is made with juicy corn, slathered in melted butter, flavored with the sharp, tangy taste of chaat masala (a spice blend often used in Indian cooking), the heat of red chili, and several spice hints from cumin.

The dish is bold, tasty, and, I’m sure, nutritious, too—though I can’t quite remember the last time I counted any of the above ingredients as part of a balanced diet. Oh, well.

You don’t eat it every day, and it is such a treat when you have it.

Indian Masala Corn On The Cob Recipe Ingredients

• Corn: High in fiber, provides energy through carbohydrates, naturally sweet.
• Butter: Adds rich flavor and moisture, contains healthy fats.
• Chaat Masala: A tangy spice blend that adds complex flavors.
• Red Chili Powder: Adds heat and spiciness, rich in vitamins.
• Ground Cumin: Earthy and warm, aids digestion and flavor enhancement.
• Lemon Juice: Brightens flavors, high in vitamin C, adds acidity.
• Cilantro: Freshness to dish, rich in antioxidants, enhances flavor.

Indian Masala Corn On The Cob Recipe Ingredient Quantities

• 4 ears of corn, husked and cleaned
• 2 tablespoons butter, melted
• 1 teaspoon chaat masala
• 1 teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh cilantro (coriander leaves)
• 1 lime, cut into wedges

How to Make this Indian Masala Corn On The Cob Recipe

1. Your grill or stovetop griddle should be set to medium-high heat.

2. Melted butter should be brushed onto the corn ears, ensuring a nice even coating.

3. Put the corn on the grill or griddle, turning frequently, until it is charred evenly and cooked all the way through, which should take about 10 to 12 minutes.

4. As the corn grills, combine chaat masala, red chili powder, ground cumin, and salt in a small bowl.

5. After the corn has been cooked and is slightly charred, take it off the grill.

6. Squeeze lemon juice over each ear of corn and brush or drizzle it generously.

7. Add the spice mixture evenly over the corn, making sure all sides are coated with the masala blend.
1. Open the bag containing the corn.
2. Empty the spice mixture into the bag.
3. Reseal the bag tightly.
4. Shake the bag until the mixture is evenly distributed over the corn.
5. Carefully remove excess air from the bag, then open it and enjoy!

8. Top the corn with bright, freshly chopped cilantro. It really adds a nice flourish and flavor, and also makes the dish look a little less lumpy.

9. Masala corn is to be served immediately, and with lime wedges on the side. The latter is a bonus; it ups the zing factor. For the barely there, you might serve your lime wedges with a little bit of salt or Tajín, which is another way of adding flavor.

10. Savor this corn masala from India as a delicious snack or side dish. The curry-flavored corn is perfect for your next get-together, just like the curry-flavored popcorn we enjoyed on our recent trip to the subcontinent.

Indian Masala Corn On The Cob Recipe Equipment Needed

1. Grill or stovetop griddle
2. Pastry brush
3. Tongs
4. Small bowl
5. Measuring spoons
6. Knife
7. Cutting board

FAQ

• Q: Can I use frozen corn instead of fresh ears of corn?A: Yes, frozen corn can be used. Just be sure to thaw it completely before going ahead with the recipe.
• Q: Is there a substitute for chaat masala?A: It is possible to replace chaat masala with a blend of seasonings that are hot and sour, such as ground cumin and black salt; however, replicating the exact flavor of chaat masala is probably going to be beyond the reach of any simple substitution.
• Q: How can I adjust the spiciness of the dish?A: If you want a milder flavor, you can decrease the amount of red chili powder or leave it out completely.
• Q: Can I make this dish vegan?A: Yes, replace the melted butter with a plant-based margarine or olive oil.
• Q: How should I cook the corn?You can grill, boil, or roast the corn according to your preference. Grilling gives a nice smoky flavor.
• Q: What is the best way to serve this dish?A: Serve them hot and garnish with cilantro and lime wedges for an extra burst of flavor.
• Q: Can I prepare the spice mix in advance?A: Certainly, all the spices can be mixed together beforehand and stored in an airtight container until they are needed.

Indian Masala Corn On The Cob Recipe Substitutions and Variations

Butter can be replaced with olive oil or ghee—both are flavorful alternatives. And if you’re looking for yet another reason to try ghee, it’s a healthy fat that’s stable at high heat.
Chaat masala: If you can’t find it, use garam masala or a combination of cumin and amchur (powdered dried mango).
Cayenne pepper or paprika can be substituted for red chili powder if you prefer less punch.
Cumin seed: A smokier taste can be achieved by using roasted cumin powder, instead of whole or ground cumin.
Lemon juice: For a similar tangy effect, you can use lime juice or vinegar.

Pro Tips

1. Pre-Soak Corn: Before grilling, soak the husked corn in water for about 15 minutes. This will help prevent the kernels from drying out and ensure they cook evenly, enhancing the charred flavor.