Sweet corn cobs that can be charred on the grill, stovetop, or oven; lathered with decadent butter; and sprinkled with a spicy Indian masala of cayenne, paprika, chaat masala, cumin, and coriander.
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Why this recipe works
This recipe works so well because it is a balanced contrast of the sweet corn with spicy cayenne pepper and lip smacking-ly tart chaat masala.
Indian masala corn is something my family had at summer time Indian-inspired BBQs or at street stalls on the beaches of India. It pairs deliciously with some watermelon chaat and tandoori chicken! The delicious charred sweet corn kernels contrasted with the fiery cayenne pepper and the rich butter is what makes this recipe so great!
Tips for buying corn on the cob
Corn is an abundant crop in the United States. However, here are some tips for buying corn for this recipe:
- Buy fresh corn in the months of May - September and frozen corn cobs in the offseason. Frozen corn is often frozen at its peak so it is often as good as fresh corn. Just remember to thaw the corn before you use it.
- Buy corn labeled as sweet corn. There are 3 varieties of corn: sweet corn, dent corn, and flint corn. Sweet corn is the best for corn on the cob because, as its name suggests, it lends itself to a nice sweetness that the others don't.
- Heavier corn cobs tend to be juicier than lighter cobs.
- Look for white/yellow/light brown tassels on the bottom of the cob and avoid dark black or moldy tassels/strings. The fresher corn cobs will have lighter tassels.
Cooking corn in oven vs. on grill vs. on stovetop
You can cook corn on the cob in various ways including the oven, grill, and stovetop. My preferred method is either the grill or stovetop as it is most convenient for me in the summers to keep the oven off. However, here are the steps for cooking corn using the various methods:
- Cook corn in the oven: Set the oven to 400F, brush corn with oil, and roast for ~10 minutes before turning and cooking for another 10 minutes. For the last minute, turn the oven to the broil setting and allow the corn to pick up even more char marks.
- Cook corn on the grill: Husk the corn, brush it with oil, and directly place it on the grill on medium heat (375F). Rotate corn about every minute until all sides are speckled with black marks.
- Cook corn on the stovetop: Place a pan, ideally a heavy bottomed pan like a cast iron or grill pan, on the stovetop on medium-high heat. Husk the corn, brush it with oil, place it on the pan, and rotate the corn about every minute until all sides are speckled with black marks. If you also have a gas stove, I would recommend placing the corn directly on a chapathi grill pan to get a deep dark char similar to what you would get on the grill.
get those char marks
Chapathi Grill
This chapathi grill is what I use to get deep char marks on the corn on stovetop.
Substitutions and dietary changes
Here are some substitutions for ingredients in this recipe:
- Corn on the cob substitutes: You can opt to use frozen corn on the cob instead of fresh or use frozen corn kernels for a de-constructed version. If you are using frozen cobs, make sure to thaw them. The frozen kernels don't need to be thawed but can go straight into the pan until they cook and char.
- Cayenne powder substitutes: If you don't like as much heat, Kashmiri chili powder is a good substitute for cayenne. Ultimately, choose a chili powder that you like the best.
- Chaat masala substitutes: If you don't have chaat masala, the best substitute is amchur powder. Both of these ingredients are commonly found in Indian grocery stores or online. However, you can also opt to skip the chaat masala and zest two limes for the tanginess that chaat masala provides.
- Make it vegan: You can make this recipe vegan by replacing the regular butter with vegan butter or margarine.
Storage and reheating instructions
You can make the masala corn on the cob up to 4 days in advance and store it in the fridge. To reheat the corn, simply wrap it up in foil and heat in the oven at 375F until warmed through or place on a large plate to reheat it in the microwave.
Other Indian BBQ recipes
Here are some delicious Indian recipes to bring to your next barbecue or summer party!
Indian Spicy Masala Corn on the Cob
Product Reccs
Ingredients
- 4 ears of corn shucked
- 1 teaspoon vegetable oil
- 4 tablespoons butter salted
- lime wedges optional
Spicy Masala Rub
- 1 tablespoon cayenne powder
- 1 teaspoon paprika
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chaat masala
- 1 teaspoon sea salt plus more to taste
Instructions
- Shuck the ears (the green outer layer) of the 4 ears of corn to expose the kernels. Dispose of the outer layer.
- Turn the grill on medium high heat (375F) or put a heavy bottomed cast pan on the stove on medium high heat.
- Lightly brush the ears of corn with 1 teaspoon vegetable oil.
- Using tongs, place each cob directly on the pan if you are making it on the stovetop. Cook each side for ~1 minute or until you start hearing some kernels pop and there are black char marks speckled through the corn. Turn the corn and repeat this process until all sides have had direct contact with the hot surface.
- If cooking corn on a gas stovetop, I also like to place the corn on a chapati wire rack directly over the flame for ~30 seconds or so to get an extra char to achieve grill marks similar to cooking on the grill.
- While the corn is cooking, mix the 1 tablespoon cayenne powder, 1 teaspoon paprika, 2 teaspoons cumin powder, 1 teaspoon coriander powder, 1 teaspoon chaat masala, and 1 teaspoon sea salt in a bowl to create the spicy masala rub for the corn.
- While the corn is still warm, rub the corn with ~1 tablespoon of salted butter until the butter coats the top of the kernels.
- Sprinkle a generous amount of the spicy masala rub on each cob and serve while warm. Optionally serve with extra butter, spicy masala rub, and lime wedges on the side. Prep ahead and reheat: You can always reheat the corn by wrapping the corn in foil and placing it in the oven for 375F or on the stovetop/grill on medium heat. The corn will stay good good 2-3 days in the fridge.
Frequently Asked Questions
Chaat masala is a spice blend that is tangy, spicy, and sweet. To learn more about it, read this blog post about chaat masala.
If you don't have chaat masala, the best substitute is amchur powder. Both of these ingredients are commonly found in Indian grocery stores or online. However, you can also opt to skip the chaat masala and zest two limes for the tanginess that chaat masala provides.
Yes. It is okay to use frozen corn cobs when corn is not in season. Simply thaw the cobs before cooking.
It is best to use sweet corn for corn on the cob. As its name suggests, it provides a sweet flavor that is pleasantly contrasted with the spicy cayenne pepper.
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