Skip to main content
Epicurious

Grilled Corn With Chaat Masala

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

See Related Recipes and Cooking Tips

Read More
Quick Butter-Braised Tomatoes and Dumplings
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Gingery Pork Stuffed Tomatoes
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Grilled Summer Salad With Creamy Miso Dressing
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Steak With Cherry Tomato Chutney
A steak dinner that’s more about the sauce than the meat.
Greenest Mint and Ginger Pesto
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Sheet-Pan Pierogies and Beets
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Marinated Grilled Peppers
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.