Grills and Tandoor
Chargrilled Corn with Chaat Masala
This recipe marries the Mexican form of Elote—grilled corn on the cob with a creamy binder—with the pungent, tangy logic of Indian Chaat. We swap standard chili for a blend of whole toasted cumin and black salt to create a snack that is smoky, sour, and intensely savory.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 240 kcal
Method
Place a small dry skillet over medium heat and add the whole cumin seeds. Toast for 1-2 minutes until fragrant and slightly darkened, then roughly crush them using a mortar and pestle or the back of a spoon.
In a medium bowl, whisk together the Mexican crema, mayonnaise, chaat masala, crushed cumin seeds, and kala namak. This creates the 'chaat crema' that provides the tangy Indian spice logic to our corn.
Preheat your grill or a cast-iron grill pan over medium-high heat. Place the corn cobs directly on the heat source.
Grill the corn for about 10-12 minutes, turning occasionally, until the kernels are tender and charred in spots all over.
While the corn is still hot, use a brush or spoon to generously coat each ear with the spiced crema mixture.
Sprinkle the crumbled cotija cheese and Kashmiri red chili powder over the cream-coated corn.
Garnish with fresh cilantro and serve immediately with lime wedges for an extra hit of acidity.
Notes
Kala Namak provides a unique sulfurous aroma essential for authentic chaat flavor; don't skip it if you want that true Indian street food 'funk'.
If you cannot find Mexican crema, full-fat Greek yogurt mixed with a splash of lime juice is an excellent substitute.
For the best char, ensure the corn is dry before it hits the grill.
The Kashmiri chili powder is used more for its vibrant red color than intense heat, keeping the dish warm rather than searingly spicy.
