masala street corn

masalstreetcorn2I like to put Sriracha on everything so it’s no surprise that recently people are slathering it on corn all over the food trucks and blogs and calling it a day. I can do you one better- while it’s not advisable for foreigners to buy street food in India there is a delicious (mythical to you, foreigner) masala corn that, like most Indian things, is chat-pata.

for 2
2 corn on the cobs, shucked
2 slices of lemon, more for serving
big-ish pat of butter, melted OR 1 tablespoon mayo/peri-naise
1/4-1/2 teaspoon garam masala, more to taste
1/4 teaspoon cumin
1/4 teaspoon chili powder
salt to taste
cilantro, chopped
OPTIONAL for you fellow spice lunatics- habanero sauce

Heat grill or broiler to max heat, put rack on top track. Grill corn until some kernels are blackened. While corn is grilling, thoroughly mix together butter or mayo/perinaise with seasonings and adjust to taste. After corn is grilled run over all of it with lemon slices. Using a spoon if you’re using mayo/perinaise as a base or a brush if using butter spread the mixture onto the lemoned corn. Sprinkle cilantro, drizzle habanero if using, and Enjoy!

I made these after running and was supposed to save them for dinner but they smelled so good, my corn cob didn’t last for 2 minutes.

*sometimes we do this and use a knife to cut off the corn kernels use them for soup toppings. delish!

One thought on “masala street corn

  1. i do this with raw corn, b/c technically raw corn is not a starch, and is still delicious – but i grew up eating corn covered in lime, butter and cayenne b/c we’re indian and that’s what we do. and now when i serve that everyone thinks i’m a genius! will have to try your version next!

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