Masala Corn

I was talking to my mom about this monostarch corn challenge I made for myself and she mentioned the most wonderful thing, masala corn. It’s a street food in North India that’s sweet, sour, and spicy. Why had I never heard of this before? My mom said it’s usually a cob of corn that is freshly roasted and slathered in some of my favorite Indian flavors: masala chaat seasoning, black salt, and tamarind. Skinny elotes!

I just used frozen kernels of super-sweet corn, but this is so good that I just might have to buy some corn and roast it since I don’t think I’m going to India anytime soon to sample the original. You need tamarind paste and chaat seasoning for sure. The black salt is optional but it does give this dish that typical chaat flavor. If you have never had chaat, I’ll make us some soon because now I’m having a huge craving for some. An oil-free, dairy-free chaat. I cannot wait! My mind wanders so much sometimes. But, really, it’s so good. This corn really delivers that satisfying mix of flavors.

You do need a few ingredients that might be a little hard to find if you don’t have an Indian grocery store in town. You need tamarind paste, kala namak a.k.a. black salt, and some kind of chaat seasoning. There are about 800 different spice blends at Indian stores. Just look for one that says “chaat” and you will be fine. The black salt has a very distinct taste because it has sulfur in it. You definitely don’t need to go buy it just to make this or worry about it if you’re watching your salt intake. It’ll be great without it. The tamarind paste is key though. Don’t skip it! I actually got this pouch of it from Fiesta in their international section.

This corn will work beautifully on top of a salad or in a spiced chickpea bowl. And it only takes five minutes to make. You can’t beat that!



RECIPE

2 cups of sweet corn, cooked

1 teaspoon of chaat seasoning

1/2 teaspoon of kala namak (black salt), optional

2 teaspoons of tamarind paste

1 teaspoon of water

Lime wedges, chopped cilantro, and sliced green onions for serving

METHOD

Mix the seasoning, tamarind paste, water, and salt, if using. Make sure everything is combined well.

Stir the sauce with the corn. Top with cilantro, green onions, and lime for squeezing on top. Feel free to add a dash of kala namak or the chaat seasoning on top.

 

 

 

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