On every street corner in Mumbai, there is someone grilling corn over an open flame, turning the ears with bare hands until the kernels are charred and popping. Then they brush it with melted ghee, hit it with salt and chili powder, and rub half a lime across every inch while it is still smoking hot. You eat it standing on the sidewalk, burning your fingers.
I have tried recreating this at home dozens of times. The corn is never as good indoors. You need real flame, uneven heat that licks the kernels and leaves some blackened while others stay yellow. A charcoal grill gets closest. The lime at the end is not garnish. It cuts through the butter and heat and makes every bite sharper.
Tips for Making Spicy Grilled Corn
Grill over open flame for the best char
Place the corn directly over the hottest part of the grill. Turn it as the kernels blister and blacken. Some spots will char faster than others, and that unevenness is what you want. 
The corn is ready when you see dark spots across most of the ear and the kernels are tender when you press them with a finger.
Rub with lime while the corn is still hot
The lime juice sizzles on hot corn and soaks into the charred spots. If you wait until the corn cools, the lime just sits on the surface and tastes like an afterthought.
Use half a lime per ear, pressing it firmly and twisting as you rub. The juice should drip down the sides.
Spicy Tart Buttery Grilled Corn
- Total Time: 20 minutes
- Yield: 1 ear per person 1x
Description
Experience the vibrant flavors of Indian street food with this spicy, tart, and buttery grilled corn, enhanced with ghee, chili, and lime.
Ingredients
- 1 ear of corn per person
- 1/2 tablespoon melted ghee or butter
- Salt to taste
- Chili powder to taste
- 1/2 lime
Instructions
- Grill the corn over an open flame until the kernels are slightly charred.
- Brush the corn with melted ghee or butter.
- Sprinkle salt and chili powder over the corn.
- Rub the corn with half a lime to add a tart flavor.
Notes
For a more authentic flavor, use a charcoal grill if available. Adjust the amount of chili powder to suit your spice preference. Store leftover grilled corn in the refrigerator for up to 2 days and reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 ear of corn
- Calories: 150
- Sugar: 5
- Sodium: 150
- Fat: 7
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 10
Frequently Asked Questions
Can I use butter instead of ghee?
Yes. Melted butter works fine. Ghee has a nuttier flavour because the milk solids have been cooked out, and it does not burn as easily on the grill. Both are good.
How much chili powder should I use?
Start with half a teaspoon per ear and increase from there. Indian chili powder is hotter than American-style chili powder. Taste as you go.
Can I boil the corn instead of grilling?
You can, but the char is the point. Boiled corn with ghee and lime is still good, but it tastes like a different dish entirely. The smoky flavour from the grill is what makes this street food.
This looks, and sounds delicious. Can this be made with frozen corn? If not, it’ll be next summmer before I can try this.
I had this corn last Friday night, with a touch of paprika added and butter subbed for the ghee. It was, without a doubt, one of the best grilled corn experiences I’ve had! Delish!
This the best way to enjoy fresh corn. In Mexico they can also be found grilled this way.
I’m glad you enjoy it! I also love the name of your blog! Elephants are my favorite animal of all time. Also your food looks fantastic.
This is EXACTLY how I make my corn! I love the roasted taste that comes out of toasting it over a gas flame. Thanks for sharing for a wider audience!