This recipe holds a special place in Canadian chef and TV personality Devan Rajkumar’s heart. “As a child, our family made regular trips to Little India in downtown Toronto. There, we would sip on chai and shop for clothes, books, CDs and Bollywood DVDs. But the highlight would be the pit stops at the snack vendors, particularly those who sold masala corn,” Rajkumar shares in his new cookbook Mad Love: Big Flavors Made to Share, from South Asia to the West Indies. “The alluring scent of charred BBQ enticed me every time – I once ate four, to my mother’s dismay. These days, I don’t visit Little India as much as I’d like. But when I do, I am instantly transported to those bygone days.”
Masala Street Corn
Devan Rajkumar's recipe for charred masala-spiced street corn, inspired by childhood trips to Toronto's Little India.
Ingredients
Seasoning
- ¾ tsp salt
- 1 tsp red chili powder
- ¾ tsp garlic powder
- ¾ tsp paprika
- ½ tsp cumin powder
- ¾ tsp amchur powder
- ½ tsp ground coriander
- ¼ tsp black pepper
Corn
- 2 tsp grapeseed oil
- 4 ears corn shucked
- 1 tbsp butter
- 1 lime cut into wedges
Instructions
- Preheat the BBQ to high heat.
- Combine the seasoning ingredients in a small bowl.
- Brush oil over corn. Add to the BBQ and grill for 5 to 6 minutes, until slightly charred on all sides.
- Transfer corn to a plate, then brush with butter. Press a lime wedge into the seasoning blend, then brush it over a cob of corn, and repeat with the rest. Serve immediately.
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