Masala Corn

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! 

❤️You'll This Masala Corn Recipe

Taste & Texture: Buttery, juicy sweet corn with chatpata taste (combination of medium spicy, slightly tangy with a slight sweetness from corn)

• Healthy: Apart from having a bit of butter, this masala corn is healthy as it is made from boiled corn kernels and a few spice powders.
• Quick & Easy to make: Yes, it takes just 15 minutes (from start to finish) that includes boiling corn kernels and mixing them with spices and lime juice.
• Adjustable: You can adjust the amount of spices as per your liking. If you prefer more spicy then add more chili powder. If you prefer less spicy then add less. If you like mild then add Kashmiri chili powder that gives nice color but not a spicy taste.
• Vegan option: This can be made vegan by substituting butter with margarine. 

🧾Ingredient Notes

Here is a pic of the ingredients you’ll need to make this masala corn recipe. 

• Sweet corn: 
  • You’ll need American sweet corn, not Indian desi makai (aka bhutta). 
  • I prefer to use fresh sweet corn kernels that I remove from the corn cob at home. 
  • Instead, you can use frozen sweet corn but I find that frozen one is less sweet compared to the fresh one when it's in season. 
• Butter: I prefer to use unsalted butter. But you can use salted butter and if so adjust the amount of salt later in the recipe.
• Red chili powder: It adds a nice kick to the dish. You can use Kashmiri red chili powder if you prefer a mild flavor.
• Black pepper powder: I prefer to use freshly crushed black pepper powder. 
• Chaat masala: It gives a nice chatpata flavor to this masala corn recipe. It is a must-add ingredient.
• Lime juice: Use freshly squeezed lime juice or lemon juice for the best flavor.  

👩‍🍳 How To Make Masala Corn? (With Photos) 

1) 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.

2) Drain all the water and add this to a bowl. 

3) While corn is still hot or warm, add butter to it.

4) Mix it until the butter is melted and coated evenly.

5, 6) Add Salt, red chili powder, black pepper powder, chaat masala, and lime juice.

7) Toss everything well and serve warm. 

💭Expert Tips

• Add finely chopped cilantro for some fresh herby flavor.
• Scalable: You can double, or triple the recipe as needed. 
• Adjust the red chili powder as per your liking spice level. 
• Leftovers can be stored in the refrigerator for 3-4 days in an airtight container. Warm it up in the microwave right before serving.

🍽 Serving Ideas

• It tastes best when served warm or at room temperature. Chilled masala corn doesn’t taste that good.
• Evening snack on a rainy day: Instead of having fried pakora on a rainy day, try this healthy snack masala corn recipe.
• After-school snack for kids: This makes a filling snack for kids.

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below.

📋 Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Print Pin Save Saved!

Masala Corn Recipe

4.60 from 5 votes

Tried this recipe? Leave a comment and/or give ★ ratings

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!

Author: Kanan

Course: Snack

Cuisine: Indian

Calories: 167kcal

Servings 4

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients  

1x2x3x

• ▢ 3 cups Sweet corn kernels
• ▢ 2 tablespoons Unsalted butter
• ▢ 1 teaspoon Red chili powder
• ▢ ¼ teaspoon Black pepper powder
• ▢ ½ teaspoon Salt
• ▢ 2 teaspoons Chaat masala
• ▢ 2 teaspoons Lemon juice or Lime juice

Cook ModePrevent your screen from going dark

Instructions 

• 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.
• Warm it up in the microwave right before serving.

Nutrition

Serving: 60g | Calories: 167kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 302mg | Potassium: 268mg | Fiber: 3g | Sugar: 5g | Vitamin A: 628IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 1mg

*Nutrition information is a rough estimate for 1 serving

Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.