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Curled masala corn ribs with browned kernels, chili-lime butter, chaat masala, cilantro, and lime
TrendyTadka Editorial

Spiced Masala Corn Ribs with Chili-Lime Butter

Quartered corn curls in a hot oven with cumin, paprika, and garam masala, then gets brushed with chili-lime butter and chaat masala.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 medium ears fresh corn husked and silk removed
  • 2 tablespoons neutral oil
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon lime juice
  • 1/4 teaspoon Kashmiri chili powder or a pinch of cayenne
  • 1 teaspoon chaat masala
  • 2 tablespoons chopped cilantro

Method
 

Instructions
  1. Heat oven to 450°F with a sturdy rimmed sheet pan inside. Cut each ear crosswise into two short sections.
  2. Stand one section on a flat end on a nonslip board. With a heavy sharp knife and hands above the blade path, cut through the center, then halve each piece again. If the cob resists, stop and roast halves instead.
  3. Toss corn strips with oil, cumin, paprika, garam masala, garlic powder, and salt.
  4. Arrange kernel-side down on the hot pan. Roast 10 to 12 minutes, turning once, until browned and beginning to curl.
  5. Mix melted butter, lime juice, and chili. Brush over hot corn, then finish with chaat masala and cilantro. Eat the kernels from the cob; do not eat the cob.

Notes

  • Use a nonslip mat under the cutting board.
  • Do not force a knife through a rocking cob.
  • Halves are an acceptable safer option.
  • Tell diners the cob is a handle, not an edible rib bone.