Spicy, smoky and full of flavor- this grilled tandoori corn is India's favorite street-side snack taken to the next level.
With just the right balance of spiciness from the tandoori seasoning and the sweetness from the corn, this is one snack recipe you absolutely need to try your hands at.
Go beyond the conventional ways of serving corn, and give this fun and flavorful recipe a shot, and it'll surely become a total hit in your family.
- What's So Great About the Recipe?
- Ingredients For the Grilled Tandoori Corn
- How to Make the Grilled Tandoori Corn
- 💭Top Tip
- How to Store Leftover Tandoori Grilled Corn
- Tips & Tricks to Nail the Recipe
- How to Serve Tandoori Grilled Corn
- Grilled Tandoori Corn
- Related Recipes
- Food Safety
What's So Great About the Recipe?
What I love the most about this grilled tandoori corn is the fact that it is actually quite healthy too! It puts those classic, no-fail flavors of tandoori to use on the humble corn, and just takes it to the next level.
Ingredients For the Grilled Tandoori Corn
- Corn on the cob
- Ginger paste
- Garlic paste
- Onion powder
- Lemon juice
- Tandoori masala
- Mint leaves
See recipe card for quantities.
How to Make the Grilled Tandoori Corn
Start by boiling the corn until it is completely cooked.
Combine all the ingredients in a small bowl and whisk it all together using a whisk.
Spread this mixture all over the boiled corn until it is nicely coated.
Grill it on a hot grill pan right before you’re ready to serve.
Hint: To apply this mixture on the corn, you might want to use a good quality bristle-free barbeque brush.
- Don't have tandoori masala that the recipe calls for? You can make do with any other seasoning mix of your choice too. Peri peri seasoning, Tajin seasoning and Cajun spice are some good alternatives.
- Garam masala powder is also an excellent alternative to tandoori masala. Just remember that it can be a bit more intensely flavored, so you might want to reduce the amount you are using.
- Don't have corn on the cob? Replicate the exact same recipe with baby corn instead and enjoy a fun and easy side to any of your mains.
- To bring some extra creaminess to this recipe, you can also add some mayonnaise or cream into the mixture.
Remember to use thick yogurt for this recipe. If your yogurt seems watery, transfer it on a muslin cloth and allow all the excess liquid to drain off.
How to Store Leftover Tandoori Grilled Corn
Any leftovers you may have can be transferred to a food safe container and refrigerated for up to 3 days. To reheat the corn, you can transfer it to a non stick pan and heat it on low.
Tips & Tricks to Nail the Recipe
- Don't have a grill pan? You can actually use your non stick or regular stainless steel pan too. Just make sure to keep the heat low-medium to get that perfect char.
- To lend the tandoori corn some smokiness, you can swap the butter in the ingredients with mustard oil.
- You can also choose to strip the corn kernels from the cob and then serve them if you want to.
- To make the grilled tandoori corn more spicy and flavorful, you can add some chili flakes or chopped green chilies into the mixture.
- Got a few extra minutes to spare? Quickly whip up this tandoori mayonnaise and simply spread it onto your corn before grilling it. Easy peasy!
- You can also add a pinch or two of dried mint leaves to the mixture to lend it that perfect 'tandoori' flavor.
- You can also add some cream cheese into the marinade for the corn if you want to enjoy some extra cheesy flavor.
How to Serve Tandoori Grilled Corn
This super flavorful grilled tandoori corn tastes perfect when served as an evening snack or a side to any of your mains. You can top it with some coriander leaves and a squeeze of lemon juice for some extra deliciousness.
Another great idea is to serve it with some mint and coriander chutney or any other dipping sauce of your choice.
You can tweak and play around with the ingredients that go into the marinade based on your personal taste preference. Garlic powder and onion powder lend an incredible flavor, which is why, they're an absolute must.
If you don't want the corn to be too spicy, reduce the amount of tandoori masala and chili powder.
Yes, you can! Just make sure you use thick, full fat Greek yogurt that is unflavored.
You sure can! The marinade can be prepared up to 4 days in advance and refrigerated until it is ready to be used.
Yes, you can skip that step if you're planning to grill the corn over a proper grill. Just remember to keep the heat low to ensure that the kernels are all cooked through.
Grilled Tandoori Corn
- 3 pcs corn on the cob
- 1 cup fresh mint leaves
- ½ cup thick yogurt
- 1 tablespoon lemon juice
- 2 tablespoon butter
- 1 tablespoon tandoori masala
- 1 teaspoon ginger garlic paste
- 1 teaspoon onion powder
- Start by boiling the corn until it is completely cooked.
- Combine all the ingredients in a small bowl and whisk it all together using a whisk.
- Spread this mixture all over the boiled corn until it is nicely coated and grill it on a hot grill pan right before you’re ready to serve.
Looking for other recipes like this? Try these:
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove