Roasted Corn on the Cob
Smoky, charred corn on the cob slathered with tangy lime, spicy chili, and a pinch of black salt. A beloved Indian monsoon snack that brings street-food nostalgia right to your kitchen.
For 4 servings
- prep
Prep the corn.
1.Peel back the husks of each corn cob but do not remove them completely.2.Remove all the silk threads from the kernels.3.Pull the husks back up to cover the corn. - roast · ~10 min
Roast the corn on an open flame.
1.Place one corn directly on a medium-high gas flame using tongs.2.Rotate every 30 seconds using tongs for even charring.3.Roast until the husk is blackened and kernels are tender with char spots (6-8 minutes per cob).4.Repeat for all cobs.TIPDon't peel the husk — it protects the kernels while steaming them inside. Look for a few charred spots on the corn peeking through. - prep · ~3 min
Remove the husk.
1.Let the roasted corn cool for 2 minutes until safe to handle.2.Peel away the charred husk completely and discard.3.Check for any remaining silk and brush it off.TIPWear kitchen gloves if the corn is too hot. The charred husk may leave some ash on the kernels — it adds a smoky flavour. - assemble · ~2 min
Season and serve immediately.
1.Rub a halved lime all over the hot roasted corn, squeezing gently to release the juice.2.Sprinkle red chili powder, a pinch of salt, and a pinch of black salt evenly over each cob.3.Serve immediately with extra lime or lemon wedges on the side.TIPThe lime juice must hit the hot corn for that sizzling street-food experience. Don't let the corn cool down before seasoning.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the husk on while roasting to steam the kernels and prevent them from drying out.
- 2Rotate the corn every 30 seconds for even charring and to avoid burning one side.
- 3Let the roasted corn rest for 2 minutes before peeling to avoid burning your fingers.
- 4Rub the lime while the corn is still hot so the juice sizzles and absorbs into the kernels.
- 5Sprinkle black salt just before serving — its sulfurous note fades quickly after contact with moisture.
- 6If you don't have a gas flame, roast the corn on a grill or under a broiler, rotating frequently.
Adapt it for your goals.
Butter-garlic
After roasting, brush the corn with melted butter mixed with minced garlic and a pinch of dried parsley. This adds a rich, savory layer popular in Indo-fusion street food stalls.
chaat styleChaat-style
After the lime and chili, drizzle with tangy tamarind chutney and sprinkle with chopped fresh coriander and a handful of puffed rice (murmura). It transforms the corn into a crunchy, sweet-sour chaat.
cheese limeCheese-lime
Once seasoned, roll the hot corn in grated Parmesan or crumbled queso fresco. The cheese melts slightly from the heat, creating a creamy, savory crust that balances the lime and chili.
smoked paprikaSmoked-paprika
Replace red chili powder with smoked paprika for a milder, deeper smoky flavor. This variation is great for those who prefer less heat but still want a robust barbecue-like taste.
Why this is on our healthy list.
Good Source of Fiber
Corn provides dietary fiber that supports digestive health and helps keep you full longer.
Rich in Antioxidants
The lime and red chili powder supply vitamin C and capsaicin, which have antioxidant and anti-inflammatory properties.
Low in Fat
This recipe uses no oil or butter, making it a naturally low-fat snack compared to many fried street foods.
Natural Plant-Based Snack
Made entirely from plant ingredients, it is suitable for vegan and vegetarian diets without any compromise on flavor.
Frequently asked questions
Yes: use a grill over charcoal or a broiler in your oven. Place the corn (still in husk) directly on the grill or under the broiler, turning every 2-3 minutes until husk is charred and kernels are tender.
