Indian Street Corn
“My youngest sister, Crish, lives in India with my parents. She was born when I was eleven, so I have a slightly maternal passion for her, having changed her diapers, fed her and watched in joy as she learned to walk and talk. While I hate that she’s so far away, I do love that she’s getting an experience that we never had: living in India. One day, she sent me a message bubbling with excitement over the wonders of Indian street corn, ‘With lots and lots of chaat masala!’ she exclaimed. I re-created it that day in my kitchen, my way of shrinking the miles between us.” – Aarti Sequeira, Host of 10 Minute Meals on OWNZONES and author ofAarti Paarti: An American Kitchen with an Indian Soul.
- 4 ears of corn
- 1 teaspoon paprika
- 1/2 teaspoon chaat masala (optional)
- 1/8 teaspoon cayenne
- 2 limes, quartered
- Melted butter for slathering
- Remove the husks from the corn until you reach the last layer, and leave that layer on. Preheat your grill or grill pan to very hot
- Grill the corn, rotating it every 5 minutes or so, until the husk blackens and the corn kernels underneath blacken too. While the corn is cooking, place the paprika, salt and chaat masala (if you’re using it) and cayenne in a small bowl and stir to combine, place on the table along with the lime quarters. Remove corn from the heat and peel off the remaining layer of husk.
- Brush the charred corn with melted ghee or butter and serve immediately, instructing guests to eat the corn like this: Dip one side of a lime segment into the spice mixture and then squeeze and rub it directly onto the cob – repeat as you wish!
**Note: If you do not have a grill, you can still make this! Just shuck the corn completely (instead of leaving the last layer on) and turn the burners on a gas stove on high. Then place the corn directly over the flame, rotating evenly every 5 minutes until they are evenly blackened.Back to top