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A sheet tray with parchment paper with grilled Indian style corn on the cobs with a spicy masala rub. The tray includes cut limes and a bowl of spicy masala rub. One peice of corn has a big tablespoon of softened butter spread on top.

Indian Spicy Masala Corn on the Cob

Shri Repp
Sweet corn cobs that can be charred on 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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Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Servings 4

Equipment

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
 

  1. Shuck the ears (the green outer layer) of the 4 ears of corn to expose the kernels. Dispose of the outer layer.
    Ingredients for spicy masala corn on the cob on a sheet tray. A tray with tongs, corn on the cob, butter, cayenne pepper, coriander, cumin, and cilantro.
  2. Turn the grill on medium high heat (375F) or put a heavy bottomed cast pan on the stove on medium high heat.
  3. Lightly brush the ears of corn with 1 teaspoon vegetable oil.
    A sheet tray with corn on the cob and a rubber brush spreading oil onto the corn.
  4. 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.
  5. 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.
    A corn on the cob sitting ontop of a wire grill that is resting on top of a gas stove on medium heat. The corn has black charred marks on the top.
  6. 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.
    Mixed spicy masala rub for Indian corn on the cob.
  7. While the corn is still warm, rub the corn with ~1 tablespoon of salted butter until the butter coats the top of the kernels.
    Corn on the cob grilled on a grill pan with charred marks. The corn cobs each have a tablespoon of butter resting on top.
  8. 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.
    A brown hand holding a charred corn on the cob with spicy red masala rub on top. The background has other cobs on a grill pan with limes and more masala rub in a bowl.
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