This 15-minute masala corn recipe is my childhood favorite. This recipe makes the exact same masala corn that you find at movie theatres, shopping malls, or street stalls in India. A must-try Indian corn recipe!
Bring water to a boil in a saucepan on medium-high heat. As soon as it starts boiling add sweet corn kernels and cook for 4-5 minutes or until tender and cooked.
Drain all the water and add this to a bowl.
While corn is still hot or warm, add butter to it. Mix it until the butter is melted and coated evenly.
Add Salt, red chili powder, black pepper powder, chaat masala, and lime juice.
Toss everything well and serve warm.
Notes
Add finely chopped cilantro for some fresh herby flavor.
Adjust the red chili powder as per your liking spice level. Add Kashmiri red chili powder if you prefer mild spicy.
Leftovers can be stored in the refrigerator for 3-4 days in an airtight container.