Chaat Grilled Corn with Raita
Chaat Grilled Corn with Raita
Chaat Grilled Corn with Raita
Micah Siva
4
Corn season is here, and there’s no better way to enjoy it than grilled on the cob. Sweet, juicy corn is the perfect way to enjoy Oaktown California Chaat Masala, a combination of sweet, spicy, salty, and sour flavors. Served with a cooling raita and zippy lime dressing, it is sure to be your new favorite way to grill!
Ingredients
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- 4 ears of corn, shucked
- 4 tablespoons olive oil
1 tablespoons Oaktown California Chaat Masala
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- ½ teaspoon lime zest
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 2 teaspoon honey
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped red onion
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- 1 cup plain greek yogurt
- ¼ cup finely diced cucumber
- 2 tablespoons minced cilantro
- 1 tablespoon finely chopped red onion
- ¼ teaspoon ground cumin
½ teaspoon flake salt
Directions
- Preheat the grill to high (450-500F).
Combine the olive oil and California Chaat Masala in a small bowl.
- Brush the corn with half of the olive oil mixture.
- Grill the corn for 10 to 15 minutes, turning every 2 to 3 minutes until the kernels are charred.
- Remove from the heat and brush with remaining olive oil mixture. Set aside.
- While the corn is grilling, make the lime dressing: combine the lime zest and juice, olive oil, honey, cilantro, and red onion. Season to taste with salt and pepper.
- Make the raita: In a medium bowl, combine the yogurt, cucumber, cilantro, red onion, cumin and salt.
- Drizzle the corn with the vinaigrette and top with the raita.
