July 10, 2024

Little India Masala Corn

Recipe: Devan Rajkumar

“The charred corn is brushed with butter, then seasoned with lime that’s covered in masala.” – Devan Rajkumar



  • 1 tsp red chili powder
  • 3/4 tsp salt
  • 3/4 tsp garlic powder
  • 3/4 tsp paprika
  • 3/4 tsp amchur powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp black pepper

Chipotle-lime Mayo (batch)

  • 1 cup mayonnaise
  • 1/4 cup chipotle paste
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1/4 tsp salt

Street Corn

  • 2 tsp grapeseed oil
  • 4 ears corn, shucked
  • 1 tbsp butter
  • 1 lime, cut into wedges
  • Seasoning (see above)
  • Chipotle-lime Mayo (see above)


Yield: Serves 4

Make Seasoning

  1. In small bowl, combine Seasoning ingredients and set aside.

Make Chipotle-lime Mayo

  1. In measuring jug, combine all ingredients. Using immersion blender, blend until mixture is emulsified.

Make Street Corn

  1. Preheat barbecue to high heat. Brush corn with oil. Place on barbecue and grill for 5 to 6 minutes, until slightly charred on all sides.
  2. Transfer corn to plate, then brush with butter. Press lime wedge into Seasoning, then brush over cobs. Repeat with remaining wedges. Serve immediately with Chipotle-lime Mayo.

Recipe from Mad Love: Big Flavors Made to Share, from South Asia to the West Indies by Devan Rajkumar. Photography by Suech and Beck. ©2023 by Devan Rajkumar. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher