Tandoori corn

        Tandoori corn

  

Tandoori corn

Tandoori corn is a flavorful and smoky Indian street food delicacy that combines the natural sweetness of corn with bold, spicy marinades. Typically, whole corn cobs are coated in a mixture of yogurt, red chili powder, turmeric, cumin, garam masala, and lemon juice, then grilled or roasted in a tandoor (clay oven) or over an open flame. The high heat chars the kernels slightly, giving them a deliciously smoky aroma and crispy texture. Finished with a squeeze of lime and a sprinkle of chaat masala or fresh coriander, tandoori corn is both a vibrant snack and a perfect accompaniment to summer barbecues or festive meals.

INGREDIENTS :-

* Corn on the cob - 2

* Oil - 1/2 tbs

* Chilli powder - 1/2 tsp

* Turmeric powder - 1 pinch

* Garam masala powder - 1/4 tsp

* Coriander powder - 1/4 tsp

* Pepper powder - 1/4 tsp

* Chaat masala powder - 1/4 tsp

* Cumin seed powder - 1/4 tsp

* Hung curd - 1 tbs

* Ginger garlic paste - 1/2 tbs

* Lemon juice - 1 tsp

* Melted Butter - 1 tbs

* Dried kasuri methi leaves - 1/4 tsp

* Salt - to taste

* Coriander leaves - for garnishing

METHOD :-

* Boil enough water along with peeled corn and little salt. 

* Boil for 7-8 minutes. 

* Drain out the water and set aside. 

* For marination, to a bowl add oil, chilli powder, turmeric powder, pepper powder, chaat masala powder, garam masala powder, pepper powder, hung curd, cumin seed powder, coriander powder, ginger garlic paste, lemon juice, kasuri methi leaves and salt. 

* Mix it well for a lump free marinade. 

* Brush the marinade over the cooked corn forming a thin layer. 

* Let it rest for 10-15 minutes. 

* Then place it over the stove top grill. Roast and rotate them all sides on medium heat for 3-4 minutes or until small black spots appears on the corn. 

* Grill them evenly. 

* After that remove from the heat and squeeze some lemon juice. 

* Drizzle the melted butter and chopped coriander leaves. 

* Tasty tandoori corn is ready. 

ENJOY!!!! 


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