Chaat Masala Butter and Grilled Corn
- Details
One of the best things about summer is the abundance of fresh corn on the cob. I was excited to see the first of the season’s crop available at my local Farmer’s Markets and was inspired to spice-up this classic BBQ side. Adding Chaat Masala to butter makes a perfect accompaniment to grilled corn. This beautifully flavored butter is delicious on just about anything that comes off your grill… fish, steak, veggies, you name it!
Grilled Corn with Chaat Masala Butter
Ingredients
- 6 ears of corn
- 1 tablespoon Kosher Salt
- 8 tablespoons unsalted butter (½ lb.), at room temperature
- 2 tablespoons ground Chaat Masala
- 1 teaspoon Black lava flake salt
Instructions
For the Butter
- For the butter, mix together the unsalted butter, the Chaat Masala and 1 tsp. black lava flake salt in a small bowl . Roll butter into a log using parchment paper or transfer to a small covered container. Refrigerate until needed.
For the Corn
- Heat your grill to medium. Pull the outer husks down the ear to the base, and strip away the silk from each ear of corn. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with the kosher salt for 10 minutes.
- Remove corn from the water and shake any excess water. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks, slather the corn with the Chaat Masala Butter.
Chole
Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …
Steve’s Sweet and Spicy Drumsticks
We are always on the lookout for new and interesting spice combinations, and this one is fabulous! It came from our globe trotting friend and fan, Steve R., and features the savory spice blend Tabil …
Brining Basics
Every year, as we head into the holiday season, people begin to ask us about brining their turkeys. Is it worth the extra hassle? Does it really lead to a juicier bird? Well, we’re happy …
Ancho-Espresso Dry Rub
As the World Spice Cookbook Club gears up for grilling season, we’re taking a peek inside the June 2016 selection for our monthly Meet & Eat. Marinades, Rubs, Brines, Cures & Glazes is an impressive compendium …
Spicy Smoked Paprika Romesco Over Grilled Trout
My first taste of romesco was not, sadly, in Catalonia. I first encountered this crimson sauce in Walla Walla, Washington at a going away party for a dear foodie friend. I prepped ribs, halibut, and …
Leave a Comment