This flavorful Masala Street Corn hails from the streets of Mumbai! It’s grilled and brushed with a mixture of ghee and garam masala spice! A squeeze of lime adds a delicious brightness. A tasty summer side dish to add to your next Indian feast!
Whatever you do be gentle with yourself. You don’t just live in this world or your home or your skin. You also live in someone’s eyes. ―
Here’s a simple recipe for Indian Masala Street Corn I discovered while visiting Mumbai a couple of years back. There was a line to this particular vendor, which always piques my curiosity! I asked someone in line what all the hubbub was about and they proceeded to tell me in great detail why they loved this dish. So, of course, I had to try it!
Corn on the cob was grilled directly on hot grates until deeply charred. Then the corn was slathered with a mixture of ghee and Garam Masala. Traditionally the tartness comes from amchoor powder which is basically dried unripe mango, ground into a powder- but today I’m simply subbing lime juice. An easy swap!
Street vendors also sprinkle the buttered cobs with Masala Chaat, a crunchy, spicy, tangy, dried condiment that adheres well to the ghee. Feel free to add it or leave it off, either way, the Masala Grilled Corn is tasty!
While in India the first time, I had a few days at the end of my trip, to explore Mumbai on my own. It was such an adventure. Especially the food part! To me, being in a new city, just meandering and discovering, with no time constraints is heavenly.
I pretty much tried every type of street food I could find! This is where I personally find inspiration and this is how I found the Bombay Burritos called Frankies, one of my favorite recipes on the blog.
Char the corn deeply! No need to cook it first, just place it dry, right on the grill. This will take about 15 minutes.
Such a unique and tasty way to treat sweet summer corn. We love it and hope you do too! Tell us what you think in the comments below.
- 4–6 corn on the cob, shucked
- 1/4 cup ghee, or enough to coat
- 2–3 teaspoons garam masala spice, more to taste
- 1/4 teaspoon salt
- pinch cayenne or chili flakes (optional)
- salt and pepper to taste
- a squeeze of lime juice (or add 1 teaspoon amchoor powder to the ghee)
- Garnish with optional masala chaat, scallions or cilantro, lime zest or lime wedges
- Preheat grill to medium-high.
- Shuck corn. Grill corn dry, directly on grates over medium-high heat, until nicely charred on all sides, about 12 minutes.
- Mix garam masala and salt with the ghee (feel free to add chili flakes or cayenne for more spice and amchoor powder if using).
- Brush the Masala Ghee over charred corn. Sprinkle with salt and pepper.
- Squeeze with lime juice and serve!
- Feel free to add any optional garnishes- scallions, lime wedges, cilantro, fresh chilies, masala chaat.
You can also use this ghee-masala spice mix for sauteed frozen corn if you need a faster Indian side. A little sauteed chopped onion would be nice here too. 😉 You get the idea.
Keywords: Grilled Corn, Street Corn, Masala Street Corn, Indian Street Corn,