This grilled Indian street corn on the cob will elevate your next backyard barbecue! Charred corn gets a makeover with zesty lime, and bright spices. Served with homemade chicken tikka or any of your summer favourites, this corn gets the barbecue started right!
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Why This Recipe Works
There is virtually no prep work! The spice mixture comes together in less than one minute, with no special handling instructions. Talk about minimal effort!
The corn is full of flavour! Buttered corn is a classic, and I will forever have a special place for it in my heart. This corn, though, is far from basic buttered corn! The spice rub with the lime makes this flavourful! This spice rub also goes on crispy masala fries, so it is versatile too.
No barbecue needed! This corn on the cob comes out beautifully on the barbecue, but also on a gas burner, grill pan, or even just boiled!
Ingredients
- Fresh corn on the cob: You can use corn on the cob with the husks removed, or with the husks on. The same goes for cobs with the stem. If you are entertaining, the stems add a little bit of a nicer presentation factor.
- Fresh limes: I highly recommend using fresh limes for this corn, as it is also a vehicle for applying the spices to the corn.
- Chaat masala: Chaat masala is a blend of spices, including mango powder, black salt and dried pomegranate.
- Red chilli powder: Do not confuse this chilli powder with the chili powder that is used in chili recipes. This recipe calls for pure chili powder, which can either be cayenne pepper, or kashmiri red pepper powder.
- Butter [not pictured]
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
In a small bowl, mix together the spice mix and set aside. Prep your limes by cutting one lime into quarters. Melt your butter in a microwave-safe bowl in 15-second increments.
Char your corn either on a barbecue grill, on a grill pan, or over a gas burner. If you are charring the corn over a gas burner, keep the heat at medium. Use barbecue-safe tongs to rotate the corn over the gas burner, to char the corn. You will hear some of the kernels popping - that is normal. As always, use caution when using this method, and ensure your heat is not too high!
Once the corn is charred, brush lightly with melted butter. Dip the lime wedge in the spice mix, and rub on the corn cobs. Enjoy while fresh!
Expert Tip
If you prefer softer corn kernels you can boil the corn cobs for 3-5 minutes prior to charring them. This will give you a more 'cooked' texture, while still getting charred.
Substitutions
- Fresh lime: You can use bottled lime juice in a pinch. Squeeze the lime juice onto the corn and sprinkle the spice mixture on top.
- Frozen corn: You can mix cooked frozen corn with butter, lime and this spice mixture, if corn is not in season.
Variations
- Creamy: Brush with some mayonnaise to make this a creamy, Indian-style elote!
- Mild: Cut down the red chilli or leave it out, to make this more kid-friendly!
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Gas burner
- Barbecue tongs
Make Ahead & Storage
Make Ahead Instructions
You can mix together this spice mix and store it in an airtight container for up to 3 months, or as long as your spices are still fresh.
I recommend charring the corn fresh to serve. If you are opting to boil the corn, you can pre-boil the corn up to 2 days before, and store in the fridge. Grill at the time of serving.
Storing Leftovers
Wrap leftover corn in foil, and store in the fridge for up to 2 days. To reheat, keep the corn wrapped in foil and toss back on the barbecue or in the oven until the corn is warm.
Recipe FAQs
You do not have to soak corn prior to grilling. If you are keeping the husks on, however, then I do recommend soaking the corn to prevent the husks from burning.
No, you char the corn dry. Oil or butter may cause flareups on the grill or on your gas burner.
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Grilled Indian Street Corn On The Cob
Ingredients
- 4 ears Corn husks and silks removed
- ½ teaspoon Chaat masala
- ½ teaspoon Red chilli powder
- ½ teaspoon Sea salt
- 1 Lime quartered
- 2 tablespoon Salted butter
Instructions
- Prep: In a small bowl, mix together the spice mix and set aside. Prep the limes by cutting one lime into quarters. Melt your butter in a microwave-safe bowl in 15-second increments.½ teaspoon Chaat masala, ½ teaspoon Red chilli powder, ½ teaspoon Sea salt, 2 tablespoon Salted butter
- Char the corn: Char your corn either on a barbecue grill, on a grill pan, or over a gas burner. If you are charring the corn over a gas burner, keep the heat at medium. Use barbecue-safe tongs to rotate the corn over the gas burner, to char the corn.4 ears Corn
- Rub the spices: Once the corn is charred, brush lightly with melted butter. Dip the lime wedge in the spice mix, and rub on the corn cobs. Enjoy while fresh!1 Lime
Equipment
- Gas burner
Notes
- You will hear some of the kernels popping when using a gas burner - that is normal. As always, use caution when using this method, and ensure your heat is not too high.
- If you prefer softer corn kernels you can boil the corn cobs for 3-5 minutes prior to charring them. This will give you a more 'cooked' texture, while still getting charred.
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