Masala corn recipe - boiled corn kernels are mixed with butter and Indian spices. This is QUICK, SIMPLE, flavorful and spicy snack recipe.
During the monsoon season, corn is widely available in India. Here I have used American sweet corn. But you can also use desi corn aka makai or bhutta.
How to make Masala Corn Recipe?
1) First boil the corn cob. Break the whole corn into two, so it fits into pressure cooker. Take into the cooker with water. There should be enough water, so corn is submerged into the water. Pressure cook it for 3-4 whistles on medium heat. Turn off the stove, let the pressure go down by itself. Then open the lid. Remove the corn and let it cool to touch.
2) Once it is cool, Remove the corn kernels. You can do it by hand. Or Hold the corn vertically and run the knife near the cob. I prefer the second method.
3) Add rest of the ingredients (butter, salt, pepper, black salt, chaat masala, red chili powder and chopped cilantro). Also squeeze some lemon juice.
4) Mix very well, so everything is incorporated well.
Masala corn is ready to serve. Enjoy it and let me know how you like it in comment below.
This is dear hubby’s favorite snack. While I prefer the plain buttered corn without any spices. This masala corn is flavored with chaat masala and spiced with red chili powder.
Serving suggestion: Serve this masala corn as a snack or whenever you craving for.
Notes :
- Here I have used fresh corn. But you can use frozen bag of corn kernels. If so then boil them in the water on stovetop or microwave.
- Or you can use canned corn kernels as well. Just drain the liquid well and use them in the recipe.
- Adjust the quantity of chili powder as per your liking spiciness.
- Be careful while adding salt, chaat masala has already salt in it.
Did you try this masala corn recipe? I’d love to hear about it! Leave a review in the comment section below.
Masala Corn
Ingredients
- 1 cup Sweet corn kernels boiled
- 1 tablespoon Butter softened to room temperature (to make it vegan use margarine)
- ¼ teaspoon Black pepper powder
- Salt to taste
- ⅛ teaspoon Black salt (Kala namak)
- ½ teaspoon Red chili powder
- ¼ teaspoon Chaat masala
- 1 tablespoon Cilantro or coriander leaves finely chopped
- ½-1 teaspoon Lemon juice
Instructions
- First boil the corn cob. Break the whole corn into two, so it fits into pressure cooker. Take into the cooker with water. There should be enough water, so corn is submerged into the water. Pressure cook it for 3-4 whistles on medium heat. Turn off the stove, let the pressure go down by itself. Then open the lid. Remove the corn and let it cool to touch.
- Once it is cool, Remove the corn kernels. You can do it by hand. Or Hold the corn vertically and run the knife near the cob. I prefer the second method.
- Add rest of the ingredients (butter, salt, pepper, black salt, chaat masala, red chili powder and chopped cilantro). Also squeeze some lemon juice.
- Mix very well, so everything is incorporated well.
- Masala corn is ready to serve.
sanjeev saroha
All rrecipes so fantastic.
Kanan
thank you
Vishesh
First time its almost yummy but next it will be better.. ??
Kanan
yes it will be. Good luck