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Bon Appétit

Grilled Corn With Chaat Masala

By Mehreen Karim

5.0

(1)

grilled corn on peach ovular plate with wooden board and sides on a white surface
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.

Your summer cookout corn on the cob is missing one simple flavor booster: chaat masala, a bright, lemony, earthy blend of spices, the most notable of which are sharp black salt and amchur (dried green mango powder). I used to think my MIL put too much chaat masala on everything, but after one bite of her buttery, sweet corn coated in the tangy spice blend, I realized that mothers-in-law do, sometimes, know best. Pro tip: Press lime wedges onto a generous pile of spice to create a two-in-one garnish, then squeeze and rub the wedges over each fresh-off-the-grill buttered cob. Believe me, it’s worth the midday floss. —Mehreen Karim

What you’ll need

Recipe information

  • Yield

    Makes 8

Ingredients

3 Tbsp. unsalted butter, room temperature
2 Tbsp. chaat masala, plus more for serving
8 ears of corn, husked
1 Tbsp. vegetable oil
¼ cup crumbled Cotija cheese (optional)
2 limes, cut into wedges

Preparation

  1. Step 1

    Mix butter and 2 Tbsp. chaat masala in a small bowl to combine.

    Step 2

    Prepare a grill for medium-high heat. Rub corn with oil and grill, turning often, until lightly charred all over and tender, 8–10 minutes.

    Step 3

    Brush corn with chaat masala butter and arrange on a platter; top with Cotija cheese if desired.

    Step 4

    Dip one side of each lime wedge into some chaat masala and serve alongside corn for squeezing over.

TagsDinnerLunchSideQuickEasy5 Ingredients or FewerVegetarianGluten FreeNut FreeGrillingCornVegetableLimeCitrusFruitSummerBon Appétit

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