Tandoori Corn is made by marinading fresh corn in a mix of yogurt and numerous aromatic spices, then roasting or barbecuing them till they are prepared and a little charred. The marinade offers the corn a tasty, spicy, and smoky taste that is particular of tandoori-style cooking.
Ab bhutta aur bhi mazzedar aur masaledar ho jaayega. This sizzling tandoori corn made in a spicy marinade and grilled to perfection is perfect for a fast sncak on a rainy evening.

TANDOORI CORN

Components

4 corns on the cob
1/2 cup hung yogurt
1 tbsp ginger-garlic paste
4 tsps red chilli powder
1/2 tsp garam masala powder
1/2 tsp black salt
Salt to taste
1/4 tsp dried fenugreek leaves (kasuri methi) powder
1/2 lemon
1 1/2 tablespoons mustard oil
2 tsps oil + for sprinkling
2 tsps butter
Melted butter for brushing
Chopped fresh coriander leaves for garnish

Technique

1. Peel the corns on the cob.
2. Bring sufficient water to a boil in a deep pan.
3. Include the corns and cook for 10-12 minutes. Drain pipes and permit to cool totally.
4. To make the marinade, take hung yogurt in a bowl. Include ginger-garlic paste, red chilli powder, garam masala powder, black salt, salt, dried fenugreek leaves powder, squeeze the juice of lemon and include mustard oil and mix till well integrated.
5. Brush the marinade over the boiled corns. Take a few hot pieces of charcoal in a little stainless steel bowl and location it over the corn. Drizzle a few drops of oil, immediately cover and let the flavour infuse for 1-2 minutes. Get rid of the bowl and let the corns marinate for 30-40 minutes.
6. Heat butter and oil in a non-stick grill pan. Location the corns over it and grill for 1-2 minutes on each side or till well grilled on all sides.
7. Place a cake rack over direct flame and location the corns over it and char for a few seconds on each side.
8. Brush some butter over the charred corns and garnish with coriander leaves. Serve hot.

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