Chaat Masala Corn

Steps

Crispy Corn Chaat

1. 1

   Make the crispy corn chaat. Using a mortar and pestle or a small food processor, roughly crush the salted corn nuts together with 1 1/2 teaspoons of chaat masala. Set aside for serving.

Corn

2. 2

   On a steady cutting board, use a sharp knife to carefully cut each ear of corn into four smaller cylinders: cut each ear in half first, then cut each half in half again.

3. 3

   Fill a large pot with 1 inch of water, add a good pinch of fine sea salt, and bring the water to a boil over high heat.

4. 4

   Add the corn to the pot, cover, and cook for 8 minutes, until tender but still crisp. Drain the corn in a colander.

   Start 8-minute timer
5. 5

   Meanwhile, add the butter to a small frying pan over medium heat. Once it melts and begins to bubble, cook it for about 5 minutes, stirring and scraping the bottom of the pan regularly, until browned and nutty-smelling.

   Start 5-minute timer
6. 6

   Remove the browned butter from the heat. Whisk in 2 teaspoons of chaat masala, the turmeric, and 1/2 teaspoon of fine sea salt.

7. 7

   Stir the lime juice, honey, and 1 1/2 tablespoons of the chopped cilantro stems into the spiced browned butter.

8. 8

   Mix the sour cream with a pinch of fine sea salt. Spread two-thirds of the seasoned sour cream over a serving platter.

9. 9

   Pile the drained corn on top of the sour cream. Dollop the remaining sour cream over the corn, then spoon the chaat masala butter over everything.

10. 10

    Scatter the remaining cilantro stems and the cilantro leaves over the corn, followed by a small handful of the crispy corn chaat.

11. 11

    Serve with lime wedges and more crispy corn chaat for dipping and dunking the corn as you eat.