Active Time
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Total Time
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Yield
Serves : 4

How to Make It

Step 1    

In a large saucepan, heat the canola oil. Add the coriander seeds, cinnamon stick, allspice berries, turmeric, cracked black pepper and dried chile and cook over moderate heat until fragrant, about 1 minute. Add the shallot and ginger and cook, stirring, until softened, about 2 minutes. Add the water and bring to a boil over moderate heat. Cover and simmer for 20 minutes. Add the corn and simmer, uncovered, until tender, about 5 minutes.

Step 2    

Meanwhile, in a small skillet, toast the ground cumin over moderate heat until fragrant, about 10 seconds. Scrape the cumin into a small bowl and let cool. Stir in the chaat masala, salt and cayenne.

Step 3    

Brush the corn with melted butter and drizzle with the lime juice. Sprinkle the spiced salt over the corn and serve at once.

Chef's Notes

Chaat masala is a spice blend that can be found at Indian and Middle Eastern markets.

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