Chaat Masala Corn

Chaat Masala Corn

Elotes — Mexican street corn — is the starting point for this dish, and chaat masala, a South Asian spice blend, is what takes it somewhere new. Chaat masala brings together salty, sour and funky in a way that does something very good to sweet, peak-season corn. Add more chaat masala to some salty crushed corn nuts and you have the most addictive sprinkle that adds a wonderful textural element. It’s good as a side to almost anything off the grill, or as a snack with good company and something cold to drink. Have napkins ready.

Yield: 6 servings

For the Crispy Corn Chaat

½ cup salted corn nuts

1½ teaspoons chaat masala (see Tip)

For the Corn

6 ears corn, husks removed

Fine sea salt

½ cup (1 stick) unsalted butter 

2 teaspoons chaat masala (see Tip) 

¼ teaspoon ground turmeric

1 tablespoon lime juice, plus lime wedges to serve (from 1 lime)

1 tablespoon runny honey 

2 tablespoons finely chopped fresh cilantro stems, divided, plus ¼ cup loosely-packed cilantro leaves 

⅔ cup sour cream

Make the crispy corn chaat: Using a mortar and pestle (or a small food processor), roughly crush the corn nuts and chaat masala together. 

On a steady cutting board using a sharp knife, carefully cut each ear of corn into 4 smaller cylinders (cut each ear of corn in half first, then cut each half in half once more). Fill a large pot with 1 inch of water, add a good pinch of salt and bring to the boil on high heat. Add the corn and cook, covered, for 8 minutes, until tender but still crisp, then drain in a colander. 

Meanwhile, add the butter to a small frying pan over medium heat. Once the butter melts and starts to bubble, cook for about 5 minutes, stirring and scraping the bottom of the pan regularly, until the butter is browned and smelling nutty. Remove from the heat and whisk in the chaat masala, turmeric and ½ teaspoon of salt. Stir in the lime juice, honey and 1½ tablespoons cilantro stems. 

Mix the sour cream together with a pinch of salt and spread two-thirds of it onto a serving platter and pile the corn on top. Dollop over the remaining sour cream, then spoon over the chaat masala butter. Scatter over the remaining cilantro stems and the cilantro leaves, followed by a small handful of the crispy corn chaat. 

Serve with lime wedges and more of the crispy corn chaat for dipping and dunking the corn into as you eat.

Tip: Chaat masala is widely available in Indian markets and online. If you can't find it, use the same amount of curry powder with a pinch of extra salt and ½ teaspoon sumac (this will add that missing tartness).