sweet corn 🌽 50₹/- only

Ingredients

• 1 ear Corn on the Cob (fresh, husk and silk removed)
• 1 tablespoon Unsalted Butter (melted; can substitute with oil for vegan version)
• 1 teaspoon Chaat Masala (store‑bought 16‑spice blend or homemade (cumin, coriander, black salt, chili powder))
• 2 tablespoons Tamarind Chutney (sweet‑tangy, ready‑made or homemade)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 pinch Salt (to taste)
• 1 tablespoon Fresh Cilantro (chopped, optional garnish)

Instructions

1. Shuck the Corn

   Remove the husk and all silk threads from the ear of corn, rinsing under cold water to clean any remaining fibers.

   Time: PT5M

2. Pre‑heat the Grill

   Heat the grill or grill pan over medium‑high heat until it reaches about 200 °C (392 °F).

   Time: PT3M

   Temperature: 200°C

3. Grill the Corn

   Place the shucked ear directly on the grill. Turn every 2‑3 minutes, brushing with melted butter, until the kernels are lightly charred and tender, about 8‑10 minutes total.

   Time: PT10M

   Temperature: 200°C

4. Prepare the Tamarind‑Lemon Chutney Mix

   In a small mixing bowl, combine tamarind chutney, fresh lemon juice, chaat masala, and a pinch of salt. Stir until smooth.

   Time: PT3M

5. Assemble in the Glass

   Using tongs, transfer the hot grilled corn into the 250 ml glass. Drizzle the tamarind‑lemon mixture over the corn, then sprinkle a little extra chaat masala and chopped cilantro on top.

   Time: PT2M

6. Serve Immediately

   Enjoy the spicy, tangy corn straight from the glass while hot.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

4 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g