Punjabi Masala Sweet Corn
Buttery, spicy Punjabi street-style snack
Sweet corn tossed in aromatic Indian spices, butter and lemon for a quick, chatpata snack.
Equipment
Ingredients
Ingredients
sweet corn (boiled)
240 g
butter
14 g
oil
5 ml
red chilli powder
1.5 g
Kashmiri chilli powder
1.5 g
roasted cumin powder
1.5 g
chaat masala
3 g
black pepper
0.5 g
garam masala
0.5 g
black salt
1.5 g
salt
2 g
coriander (chopped)
4 g
green chilli (chopped)
10 g
lemon juice
15 ml
Instructions
Heat butter and oil
Place butter and oil in a pan over medium heat.
Sauté sweet corn
Add the boiled sweet corn to the hot butter-oil mixture and sauté for 2–3 minutes.
Add spices
Sprinkle in all the dry spices and mix thoroughly.
Cook spiced corn
Cook the spiced corn for 1–2 minutes, allowing the flavours to meld.
Finish and serve
Add chopped coriander, green chilli and lemon juice. Toss well and serve immediately.
Original recipe
Storage
Best enjoyed fresh; reheat gently to maintain texture.
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