Grilled Masala Corn on the Cob is a beloved Indian street snack that transforms simple corn into something bold and irresistible. You'll find vendors selling smoky bhutta - whole corn on the cob grilled over open flames and rubbed with a lemon wedge coated in spices. Alongside this classic version, we also love using leftover grilled corn for a chaat-style corn salad with fresh summer produce for a party. Both are quick, flavorful, and the perfect way to enjoy sweet corn during the summer.
Growing up, grilled masala corn was one of those little joys of summer. Indian street corn was a must have snack whenever we were shopping in India. My mom never let corn season pass us by without making it at least a few times, especially since we lived next to corn fields in Arizona and truly had the freshest of corn at the local groceries.
Now, it's become a tradition in my own home, especially in the summer and early fall when corn is at its sweetest. We'll throw it on the grill for a quick appetizer or turn it into a masala corn salad for parties and barbecues, even making appearances at Memorial Day or Labor Day cookouts.
Jump to:
Why You'll love this Recipe
- Two recipes in one - Make it classic street-style on the cob or as a tangy corn salad, perfect if you have leftovers or aren't in a hands-free situation.
- Quick & easy - Ready in under 15 minutes with pantry spices.
- Customizable - Add butter, cheese, or fresh herbs to make it your own.
Ingredients - Notes and Substitutions
- Corn on the cob - Fresh sweet corn works best especially when is season for the summer; frozen corn on the cob also works.
- Lemon wedges - Traditional for rubbing masala directly on the corn; lime works too.
- Chili powder - Kashmiri chili powder for color and mild heat, or use cayenne for spicier flavor. Use paprika for a smokier mild flavor which is better for kids.
- Chaat masala - Adds tangy, savory depth; substitute with cumin powder + amchur.
- Salt - To taste; kala namak (black salt) adds extra punch.
- Butter or ghee (optional) - Adds richness, especially for cookouts.
- Salad option - Fresh cilantro, diced onion, tomato, cucumber, and a little green chili take it to the next level.
How to Make Indian Masala Corn on the Cob (Bhutta)
- Step 1: Heat a grill, stovetop griddle, or open flame. Place corn directly on the heat, rotating until evenly charred.
- Step 2: Dip a lemon wedge into a plate of chili powder, chaat masala, and kala namak.
- Step 3: Rub the lemon wedge all over the hot corn to coat it with spice and tang.
Optionally, you can also brush the corn with melted butter for even more richness! We loved the extra butter as kids. Serve hot and fresh off the grill with extra lemon or lime wedges!
Masala Grilled Corn Salad
If you've ever strolled down the streets of India, you've likely seen paper cups of masala corn chaat being served as a quick snack. We love this as a make ahead side dish for Indian potlucks with family friends.
It's made by shaving the grilled corn off the cob and tossing the warm kernels with lemon juice, chaat masala, chili powder, kala namak, onions, green chili, and cilantro. Sometimes, extras like diced tomatoes, cucumber, pomegranate seeds, or sev are added for crunch and sweetness.
This salad-style version is basically a fresh kachumber salad meets masala corn - fresh, tangy, and perfect to serve alongside kebabs, curries, or even as a light appetizer at gatherings. It's ready in minutes and captures the sweet-spicy-tangy balance that defines chaat.
Serving Suggestions
Growing up, we enjoyed grilled corn with masala as an appetizer before digging into a thali-style dinner with roti, dal, and sabzi. It was truly a glorious summertime treat we looked forward to as kids!
Serve Masala Corn on the Cob with a fresh cup of masala chai or lemonade for a true Indian street-snack vibe. The Indian corn salad is perfection for a summer barbecue spread with chicken seekh kebabs and grilled paneer. In fact, we always make sure to have it on Labor Day just as corn is going out of season. This past one we served it with fresh pineapple, chole, malai kofta, freshly fried puri, and we always have to have a baked pasta dish.
In fact, if you have the grill going, you'll love this Chili Lime Grilled Pineapple made in a similar style.
Expert Tips and Tricks
- Char is flavor → Don't be afraid of blackened spots; they give the smoky street-style taste.
- Use a lemon wedge "brush" → This is the authentic vendor method for rubbing masala onto corn. Have your guests dip the wedge in a bowl that has the mixed masala and rub that all over their corn.
- Make ahead salad → The salad variation keeps for up to 1 day; drain excess water before serving.
- Fusion twist → Add grated cheese, yogurt, or hot sauce for Indo-Mexican elote style.
Storage Instructions
Corn on the cob is best served fresh and hot. The salad is great as a make ahead side dish or stored in an airtight container for up to 1 day, just drain excess liquid before serving.
Frequently Asked Questions
Yes! Roast the corn on a stovetop griddle, in the oven at high broil, or directly over a gas flame.
Absolutely. Just cook until hot and charred, then proceed with the masala rub.
More Side Dishes to try
Recipe
Want to Save This Recipe?
Thinking about making this recipe? Enter your email and I'll send it straight to your inbox to save for later. Plus, get new recipe inspiration from me every week!
By submitting this form, you consent to receive emails from Masala and Chai.
Indian Street-Style Masala Corn (On the Cob + Salad Option)
Equipment
- Grill
Ingredients
- 4 fresh sweet corn cobs, husked
- 2 tablespoons unsalted butter, optional, for richness
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon chaat masala
- ½ teaspoon kala namak (black salt)
- 1 lemon, cut into wedges
Grilled Corn Salad
- 1 English or Persian cucumber
- 2 medium tomatoes
- ¼ red onion
- 1 tablespoon green chili
- cilantro, chopped
Instructions
- Heat a grill, stovetop griddle, or open flame. Place the corn cobs directly on the heat and rotate frequently until charred and cooked through, about 8-10 minutes.
- Mix together chili powder, chaat masala, and salt on a small plate. Dip a lemon wedge into the spice mix.
- While the corn is still hot, rub the lemon wedge all over the surface of the corn to coat it with the spice blend.
- Optionally, brush with melted butter or ghee for extra richness.
- Serve immediately with extra lemon wedges on the side.
Grilled Corn Salad
- Grill corn cobs until charred. Cut the kernels off the cob into a large bowl.
- Stir in diced onion, tomato, cucumber, green chili, and cilantro.
- Sprinkle in chaat masala, Kashmiri chili powder, and kala namak.
- Squeeze fresh lemon juice over the salad and toss everything until well combined.
Anonymous says