Your summer cookout corn on the cob is missing one simple flavor booster: chaat masala, a bright, lemony, earthy blend of spices, the most notable of which are sharp black salt and amchur (dried green mango powder). I used to think my MIL put too much chaat masala on everything, but after one bite of her buttery, sweet corn coated in the tangy spice blend, I realized that mothers-in-law do, sometimes, know best. Pro tip: Press lime wedges onto a generous pile of spice to create a two-in-one garnish, then squeeze and rub the wedges over each fresh-off-the-grill buttered cob. Believe me, it’s worth the midday floss. —Mehreen Karim
What you’ll need
Stainless Steel Mixing Bowls, Set of 6
$39 $36 At Amazon
Pastry Brush
$6 At Amazon
Tongs
$21 At Amazon
Recipe information
Yield
Makes 8
Ingredients
3
2
8
1
¼
2
Need to make a substitution?
Preparation
Step 1
Mix butter and 2 Tbsp. chaat masala in a small bowl to combine.
Step 2
Prepare a grill for medium-high heat. Rub corn with oil and grill, turning often, until lightly charred all over and tender, 8–10 minutes.
Step 3
Brush corn with chaat masala butter and arrange on a platter; top with Cotija cheese if desired.
Step 4
Dip one side of each lime wedge into some chaat masala and serve alongside corn for squeezing over.