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
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What you’ll need
Stainless Steel Mixing Bowls, Set of 6
$39 $36 At Amazon
Pastry Brush
$6 At Amazon
Tongs
$21 At Amazon
Ingredients
Makes 8
3
2
8
1
¼
2
Preparation
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.
Leave a Review
Reviews (5)
Back to TopMeh. Spices overpower the corn. Will stick to plain butter with lime and the cotija. Will try with only dipping the lime slices in the masala powder, but not all of that in the butter again
A cook from Buffalo
Bufalo, NY
7/17/2023
I put the mayo on the corn before cooking, it makes a nice creamy cover. Then sprinkle on Tajin and the cheese, very close to original recipe but easier.
Anonymous
los angeles
6/30/2022