Street Snacks and Sides
Grilled Masala Elote with Tangy Chaat Spices
This dish takes the iconic Mexican form of elote—charred corn slathered in cream and cheese—and applies the flavor logic of Indian chaat. By swapping standard chili powder for a freshly toasted masala of whole cumin, coriander, and tangy amchur, you get a warm, funky, and vibrant street snack that feels both familiar and brand new.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 290 kcal
Method
Prepare the masala logic: In a small dry skillet over medium heat, toast the whole cumin seeds, whole coriander seeds, and dried Kashmiri red chilies until they become fragrant and slightly darker. Let them cool, then grind them into a coarse powder using a spice grinder or mortar and pestle. Mix in the amchur and kala namak.
Grill the corn: Place the husked corn directly on a hot grill or over a gas flame. Turn occasionally until the kernels are tender and charred in spots, about 8 to 10 minutes.
Make the cream base: In a small bowl, whisk together the mayonnaise, Greek yogurt, and 1 teaspoon of your prepared masala spice mix.
Assemble the elote: While the corn is still hot, use a brush or spatula to generously coat each ear with the creamy yogurt-mayo mixture.
Finishing touches: Roll the coated corn in the crumbled cotija cheese. Sprinkle the remaining masala powder over the top and garnish with plenty of fresh cilantro. Serve immediately with lime wedges for squeezing.
Notes
The kala namak provides a sulfurous, funky depth essential to chaat flavor; if you cannot find it, use sea salt and a pinch extra amchur.
For a vegan version, use a plant-based mayo and yogurt, and swap cotija for a salty almond-based feta.
If you don't have an outdoor grill, char the corn ears directly over your kitchen gas burner using tongs for a similar smoky effect.
Don't over-grind the spices; a slightly coarse texture adds a nice crunch and localized bursts of flavor.
