Spiced corn on the cob (Dilli ki challi)
Updated: Dec 3, 2022
Corn on the cob is one of those barbecue favourites. Slathered with butter, or a delicious Indian-style rub of chilli and salt rubbed on with a wedge of lime. Corn is also found on the table in some curries like this Grandma's corn curry. I love corn and it is one of the items on any menu that I am pulled towards.
This is a relatively simple recipe but one that looks stunning and tastes delicious. The sweet corn cobs are drowsed in the spicy meat masala and tart chaat masala adding an explosion of different flavours. This is a dish that needs to be served as soon as it is cooked, otherwise, it loses its bang as the flavours fade. I guarantee you cannot eat just one piece.
The masala art is written by India's celebrity chef, the person who reinvented fine dining in India. he has worked at the famed Taj Hotel in Mumbai for 40+ years before opening his establishment called Hemant Oberoi Restaurant. For more on Hemant Oberoi click here. This cookbook brings out his talent and his versatility with spices. This book plays with traditional Indian dishes giving them contemporary plating. The recipes are surprisingly simple and the flavours are spectacular. This is the cookbook that will impress your guests with new Indian flavours and up your kitchen game.
For more recipes from this book, click here.
4 corn on the cob, cut into 3 pieces each
4 cups water
1/2 teaspoon salt
1 tablespoon oil
1 teaspoon ginger paste
1/2 teaspoon chaat masala
1/2 teaspoon meat masala, any commercial brand
1 teaspoon red chilli flakes
Cilantro, minced to garnish
Carrot curls, to garnish (optional)
Beetroot curls, to garnish (optional)
Boil the corn in the water with salt for 10 minutes till cooked and soft. Drain.
Heat the oil in a wide pan or wok. Add the ginger and fry for 20 seconds. Add the corn and fry for about 5 minutes till the corn is dark yellow and charred in spots.
Add the chaat masala, meat masala, and chilli flakes, toss well and remove from the heat.
Serve hot corn garnished with cilantro and optional vegetable curls if desired.
NOTE: To prep ahead, leave the corn boiled in the water so the kernels do not shrink into themselves. Finish the final frying step right before serving.