Tandoori Corn

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Serves 4

Tandoori Corn is made by marinating fresh corn in a mixture of yogurt and various aromatic spices, then roasting or grilling them until they are cooked and slightly charred. The marinade gives the corn a tangy, spicy, and smoky flavor that is characteristic of tandoori-style cooking.

Recipe

Serves 4

Ingredients

• 4 corns on the cob
• ½ cup hung yogurt
• 1 tbsp ginger-garlic paste
• 4 tsps red chilli powder
• ½ tsp garam masala powder
• ½ tsp black salt
• Salt to taste
• ¼ tsp dried fenugreek leaves (kasuri methi) powder
• ½ lemon
• 1½ tbsps mustard oil
• 2 tsps oil + for drizzling
• 2 tsps butter
• Melted butter for brushing
• Chopped fresh coriander leaves for garnish

Method

1. Peel the corns on the cob.
2. Bring sufficient water to a boil in a deep pan.
3. Add the corns and cook for 10-12 minutes. Drain and allow to cool completely.
4. 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.
5. Brush the marinade over the boiled corns. Take a few hot pieces of charcoal in a small stainless steel bowl and place it over the corn. Drizzle a few drops of oil, immediately cover and let the flavour infuse for 1-2 minutes. Remove the bowl and let the corns marinate for 30-40 minutes.
6. Heat butter and oil in a non-stick grill pan. Place the corns over it and grill for 1-2 minutes on each side or till well grilled on all sides.
7. Brush some butter over the charred corns and garnish with coriander leaves. Serve hot.