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| Main ingredients | Corn on the cobs, Hung yogurt, Ginger-garlic paste, Red chilli powder, Garam masala powder, Black salt, Dried fenugreek leaves powder, Lemon, Mustard oil, Butter |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 40-45 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 corns on the cobs
- ½ cup hung yogurt
- 1 tablespoon ginger-garlic paste
- 4 teaspoons red chilli powder
- ½ teaspoon garam masala powder
- ½ teaspoon black salt
- Salt to taste
- ¼ teaspoon dried fenugreek leaves (kasuri methi) powder
- ½ lemon
- 1½ tablespoons mustard oil
- 2 teaspoons oil + for drizzling
- 2 teaspoons butter
- Melted butter for brushing
- Chopped fresh coriander leaves for garnish
Method
- Peel the corns on the cob.
- Bring sufficient water to a boil in a deep pan, add the corn cobs and cook for 10-12 minutes. Drain thoroughly and allow to cool completely.
- To make the marinade, take hung yogurt in a bowl. Add ginger-garlic paste, red chilli powder, garam masala powder, black salt, salt, dried fenugreek leaves powder, squeeze the juice of lemon and add mustard oil and mix till well combined.
- Brush the marinade over the boiled corn cobs and keep them in a large plate. Set aside to marinate for 30-40 minutes.
- Take a few hot pieces of charcoal in a small stainless steel bowl and place it over the corn cobs. Drizzle a few drops of oil over the coal and immediately cover the bowl and let the flavour infuse for 1-2 minutes.
- Heat butter and oil in a non-stick grill pan. Place the corn cobs in it and grill, rotating the cobs, for 2-3 minutes or till they are well grilled on all sides.
- Place the corn cobs on a serving plate, brush some melted butter over the corn cobs and garnish with coriander leaves. Serve hot.
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