So what are you supposed to do with that box of chaat masala we asked you to buy for the last blog recipe (Watermelon LIme Salad)? Never fear. Here is another recipe that puts chaat masala to good use.
We found this recipe is a great twist on an old summer favorite: corn on the cob. You boil this corn in an extremely flavorful liquid. Then you take the hot corn and put it in a butter mix with lime juice and–you guessed it–chaat masala. Scrumptious! Kudos to Floyd Cardoz in his book One Spice, Two Spice for this recipe.
If you have any leftover corn (better make plenty!), please see our next corn salad recipe. We used the cooked corn from this recipe to great effect in that salad, too.
1 cinnamon stick
1 TBsp black peppercorns
1 Tbsp coriander seeds
1 small dried red chile
2 star anise
Freshly ground black pepper
1/2 tsp ground turmeric
6 ears corn, shucked and broken in half
1/4 cup lime juice
1 Tbsp unsalted butter, cut into small pieces
1/4 tsp cayenne
3/4 tsp chaat masala
Fill a 6-quart pot about two-thirds full of water. Add the cinnamon, cloves, peppercorns, coriander seeds, chile, and star anise, then bring to a boil. Reduce the heat and simmer for 2-3 minutes to infuse the water with the spices. Season the water with enough salt so that it tastes like the ocean, then add the turmeric.
Return the water to a boil and add the corn. Cook the corn for about 5 minutes, or until tender yet still crisp.
Put the lime juice in a large bowl. Transfer the corn with tongs to the bowl, along with the butter, cayenne, chaat masala, and salt and pepper to taste.