MASALA CORN
This is your answer to the too many ears of corn you impulse-bought at the store last week. It’s lightly spiced and tangy, making it the perfect side dish for grilled meats and seafood. My favorite way to eat it is straight out of the bowl, scooped up with a potato chip. This recipe is a riff on the traditional corn chaat you’ll find at roadside shacks all over India.
Servings: 4 (as a side) | Total Active Time: 25 minutes
1. Start by cutting the kernels off each stalk of corn. Prepare your onions and cilantro.
2. Melt the butter in a wide skillet over medium heat. Add the corn and cook for 2-3 minutes, stirring occasionally. The goal is to slightly cook the corn while maintaining its texture.
3. Add 1 tsp of garam masala, 1/2 tsp of chili powder, and a few cracks of freshly ground black pepper. Stir to combine.
4. Continue cooking, stirring occasionally, for 3-5 minutes. Remove from heat, taste, and adjust salt and chilli powder as needed.
5. Stir in the onion, cilantro, lime zest and the remaining 1/2 tsp garam masala. Mix well to combine.
6. Just before serving, squeeze in the lime juice and gently mix to combine.
Masala Corn
Ingredients
- 3 ears of shucked corn
- 1/2 teaspoon chilli powder
- 1 1/2 teaspoon garam masala
- 1 garlic clove
- 1/2 teaspoon ground pepper
- 2 tablespoons chopped cilantro
- 2 tablespoons diced red onion
- Juice of 1/2 a lemon
- 2 tablespoons butter
- Salt to taste
Instructions
- Melt the butter in wide skillet on medium flame.
- Cut kernels off each cob and add to pan. Cook for 2-3 minutes stirring occasionally. You want to cook the corn just slightly without losing it’s texture.
- Finely mince the garlic and add to the pan along with pepper, chili powder, salt and 1 tsp of the garam masala. Stir to combine.
- Cook, stirring occasionally for 5 minutes. Take off the heat, taste and adjust for salt.
- Add onion, cilantro and the remaining garam masala. Stir to combine.
- Just before serving, squeeze in lemon juice and gently mix to combine