Delhi-style grilled sweetcorn

Delhi-style grilled sweetcorn

Anjum's Indian Vegetarian Feast
Emma Lee

This is a really popular Delhi street food and, once sweetcorn season arrives, you will find mounds of cobs on makeshift carts along the roadside, all being grilled over charcoal until the kernels are charred and lightly blistered to smoky sweetness. They are then doused in a spice blend which is rubbed in with lime wedges. We often ate this at home as a healthy snack with chaat masala, a store-bought spice blend that is spicy and sour. I don’t have a garden these days so instead of barbecuing my sweetcorn, I par-boil it, then grill it over an open flame on my gas hob, turning with tongs until it has the right level of char. You can also use a griddle pan; it should take around 20 minutes.


Quantity Ingredient
4 sweetcorn cobs, husks and silk removed
4 teaspoons chaat masala, or to taste
chilli powder, to taste
2 limes, halved
or 2 lemons, halved


  1. If you are griddling the corn cobs, or cooking them over a barbecue, do so over a medium-low heat, turning often, until the kernels become golden and blister in areas.
  2. Otherwise, place the corn cobs in a pot of boiling water, return to the boil and cook for eight to 10 minutes. Lift out, place on kitchen paper and pat dry. Now place the cobs directly on the flame of a gas hob. Turn with tongs until at least two-thirds of the corn is slightly charred.
  3. However you chose to cook it, now rub one of the lime halves up and down each cob and sprinkle liberally all around with the chaat masala and a little chilli powder, if you like the heat. Take the used lime wedge and use it to rub this masala in really well, then serve.
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