Indian Street-Style Masala Corn (On the Cob + Salad Option)
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, rubbed with chili, salt, and lemon. It’s tangy, spicy, and deeply nostalgic.
Servings: 8 servings
Calories: 38kcal
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.
