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Sweet Corn 4 Ways

Sweet Corn 4 Ways: Tandoori, Butter Garlic, Chilli Lemon & Chatpata Khatta Meetha Recipes

Preparing the Corn

  • Start with fresh corn cobs (preferably yellow sweet corn).

  • Boil the corn in salted water for 8-10 minutes until cooked but still firm.

  • Remove and let cool to room temperature so the marinade adheres better.

Making Smoky Butter

  • Melt butter (50-100 grams or per preference).

  • Burn a small piece of coal until red hot, place it in the melted butter, cover immediately to trap smoke.

  • After 2-3 minutes, remove the coal and strain the smoky butter through a sieve.

  • This smoky butter imparts an irresistible depth to corn and can be stored refrigerated for multiple uses across dishes like butter chicken, tikka, and tandoori naan.

The 4 Flavors

1. Tandoori Corn

  • Mix 1 tbsp mustard oil with spices: Kashmiri chili powder, turmeric, garam masala, coriander powder, red chili powder, cumin powder, chaat masala, black salt, dry fenugreek powder, and salt.

  • Add ginger garlic paste, lemon juice, and thick or hung curd.

  • Apply this marinade evenly to the boiled corn.

  • Cook the corn on medium flame, rotating for even roasting and slight charring.

  • Finish by brushing with smoky butter, a squeeze of lemon, and sprinkle with salt and Kashmiri chili powder. Garnish with fresh coriander.

2. Butter Garlic Corn

  • Combine 3 tbsp soft butter, 1.5 tbsp garlic paste, 3-4 chopped green chilies, 1.5 tsp red chili flakes, and 1.5 tsp oregano.

  • Apply to corn and cook similarly over medium flame, turning frequently.

  • Garnish with smoky butter, lemon juice, chili salt powder, and fried garlic bits. Top with spring onion greens for freshness.

3. Chilli Lemon Corn

  • In a bowl, mix 1 tbsp olive oil, 2 tbsp mustard sauce, 1 tbsp chopped garlic, 3-4 green chilies, 1 tsp chili flakes, 1 tsp oregano, 1 tsp black salt, 1 tsp cumin powder, 1 tbsp Kashmiri red chili powder, 2 tbsp honey, zest of 1 lemon (avoid white pith), and lemon juice of 1 whole lemon.

  • Add fresh coriander and mix well.

  • Apply marinade on corn, cook on gas with frequent turning until charred spots appear.

  • Brush with smoky butter, add lemon juice, sprinkle chili salt, and garnish with coriander.

4. Chatpata Khatta Meetha Corn

  • Prepare a sweet and tangy marinade using tamarind pulp soaked in water, 2 tbsp jaggery, 1 tsp black salt, ½ tsp black pepper, 1 tsp cumin powder, 1 tsp Kashmiri red chili powder, salt to taste, and a pinch of garam masala.

  • Mix well and apply on corn.

  • Cook corn on gas, coating with marinade, and char evenly.

  • Finally, brush with smoky butter, sprinkle chili salt and jaggery for sweetness.

Bonus Tips

  • Fried garlic: finely chop garlic and fry in a little oil on medium heat until light golden; strain and use as a crunchy garnish.

  • The smoky butter is key to adding depth and aroma to each corn variation.

  • Marinades can also be used to grill paneer, baby corn, broccoli, or even pineapple for exciting flavor twists.

Final Thoughts

These four vibrant recipes offer different flavor profiles: smoky and spiced, buttery and garlicky, bright and citrusy, and tangy sweet. Sweet corn grilled with these marinades makes a perfect rainy day or summer snack bursting with traditional Indian flavor and modern flair.

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