Barbecued Corn With Lime And Chaat Masala

A Rafi's twist on corn on the cob using lime wedges and chaat masala. 

By Kevin Fernandez
1 min read
Rafi's BBQ Corn Recipe

Serves: 4 Ready in: 5 minutes

Introduction

This recipe has been a revelation to us: we can’t eat plain corn on the cob ever again!

In India, the corn is often cooked straight in the ashes of the fire, to help pick up a really smoky flavour. We use a barbecue to achieve a similar result. It’s messy to eat, but it’s so worth it! 

Ingredients

 Serves 4 
4 corn on the cobs (husks removed)
1 lime (cut into wedges)
4 tsp Chaat Masala

Instructions

  1. Microwave the corn on high for 3-4 minutes to soften slightly.
  2. Transfer to a barbecue or grill and finish cooking until the corn has picked up some colour.
  3. To serve, dip the wedge of lime into the chaat masala and then rub and squish the lime juice and chaat all over the corn.

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Recipe from

The Rafi's Spicebox Cookbook

In 2016, we released the Rafi’s Spicebox Cookbook with recipes all based on Indian flavours and concepts. Some of them have evolved from Rafi’s original recipes and others from our team's travel to India and beyond. This book was written to inspire you to cook the best food that you can. If we can encourage you to enjoy the whole process of cooking these dishes and sharing them with family or friends, our work is done. We’re very proud of these dishes, and hope to hear what you’ve done with them in your own kitchen!

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