Just three ingredients make an easy Indian-spiced side -- thanks, Jasleen!
2 ears of corn
1 lime, quartered
2 tsp. chaat masala (like MDH Chunky Chat Masala -- available at Indian grocery stores. You can also find chaat masala blends on Amazon.com.)
You'll Also Need:
a large pot
1. Fill the pot with water (enough to cover the corn) and bring it to a boil.
2. While you're waiting the water to boil, remove the husks from the corn and rinse.
3. Place the corn in the pot, bring back to a boil, and cook for 5 minutes.
4. Place the corn on a plate or serving tray, rub two lime quarters over each ear, then squeeze the lime quarters so the juice covers each ear.
5. Sprinkle about 1 tsp. of chaat masala on each ear.
The AHH Factor: When I asked Jasleen, a friend since high school and current ophthalmology resident in Chicago, if she had any recipes I could publish on saagAHH, she initially didn't know if she had anything to offer -- saying that she tended to use pre-mixed boxes of spices for everything Indian that she cooks. I, of course, told her that pre-mixed spices are great! There are so many options these days and, with plenty of Indian stores just down the road from me in Artesia, Calif. (though this time, I was in Torrance, so I bought this mix from All India Sweets & Snacks) and with mixes now available on Amazon.com (I knew I bought that Prime membership for a reason!), it seems silly not to take help when I can get it. So, chaat masala is a dried mango powder-based spice blend that can be added to virtually anything. Jasleen got this particular recipe through an Indian uncle and family friend, and it's one of her favorites. Nick and I both enjoyed it, though Nick pointed out that I could have been more careful in making sure there weren't huge clumps of chaat masala stuck randomly on the corn -- so try to break up any clumps in the mix before sprinkling it on!
What's your favorite way to dress up corn?