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Corn Chaat on the Cob (Indian Elote)

Tender sweet corn covered in chaat masala yogurt & cotija cheese. This Indo-Mexican street food fusion combines the best of both worlds - corn chaat & elote. Our recipe is quick, easy to make, and shareable - perfect for parties or an after school snack!

Below you will find our step-by-step instructions on how to make Corn Chaat on the Cob. Let’s get cooking!

Prep Time20 minsCook Time5 minsTotal Time25 mins
DifficultyBeginner

Ingredients:

Fresh Corn - 3-4 ears (snapped in half)
Yogurt - 1/2 cup
Lime Juice - 1/2 lime
Red Chili Powder - 1/4 tsp
Cumin Powder - 1/2 tsp
Garlic Powder - 1/4 tsp
Chaat Masala - 2 tsp
Black Pepper - to taste
Salt - to taste
Cotija Cheese (Grated Mexican Style)
Cilantro - 1/2 cup chopped
Red Onion - 1/2 cup finely chopped
Tomato - 1/2 cup diced small
Jalapeño - 1 finely chopped
Sprinkle of red chili powder
Lime wedges
Skewers (short & thick skewers are best)

Instructions:

Yogurt

1) In a medium sized mixing bowl, combine yogurt, lime juice, red chili powder, cumin powder, garlic powder, chaat masala, black pepper, salt - mix well and set aside.

Corn

2) Add water to large pot and bring to a boil

3) Remove husk from the corn and snap each ear in half

4) Boil corn for 3-5 minutes until corn is tender.

5) Remove corn from water and skewer each piece (be careful, they will be hot)

PRO TIP: Try to find skewers that are short and thick. If only long skewers are available, you may want to consider cutting them in half for a better eating experience.

Assembly

6) Generously spread the yogurt mixture over the corn

7) Fill a plate with grated cotija cheese.

8) Holding the skewer, roll the yogurt covered corn in the plate of cheese so that it is completely covered.

9) Place corn skewers on a serving plate.

10) Sprinkle with chili powder, red onions, jalapenos, tomatoes, cilantro, and lemon.

Notes for vegan / dairy-free: use vegan yogurt and vegan feta.

Ingredients

 Fresh Corn - 3-4 ears (snapped in half)
 Yogurt - 1/2 cup
 Lime Juice - 1/2 lime
 Red Chili Powder - 1/4 tsp
 Cumin Powder - 1/2 tsp
 Garlic Powder - 1/4 tsp
 Chaat Masala - 2 tsp
 Black Pepper - to taste
 Salt - to taste
 Cotija Cheese (Grated Mexican Style)
 Cilantro - 1/2 cup chopped
 Red Onion - 1/2 cup finely chopped
 Tomato - 1/2 cup diced small
 Jalapeño - 1 finely chopped
 Sprinkle of red chili powder
 Lime wedges
 Skewers (short & thick skewers are best)

Directions

Yogurt
1

1) In a medium sized mixing bowl, combine yogurt, lime juice, red chili powder, cumin powder, garlic powder, chaat masala, black pepper, salt - mix well and set aside.

Corn
2

2) Add water to large pot and bring to a boil

3

3) Remove husk from the corn and snap each ear in half

4

4) Boil corn for 3-5 minutes until corn is tender.

5

5) Remove corn from water and skewer each piece (be careful, they will be hot)

PRO TIP: Try to find skewers that are short and thick. If only long skewers are available, you may want to consider cutting them in half for a better eating experience.

Assembly
6

6) Generously spread the yogurt mixture over the corn

7

7) Fill a plate with grated cotija cheese.

8

8) Holding the skewer, roll the yogurt covered corn in the plate of cheese so that it is completely covered.

9

9) Place corn skewers on a serving plate.

10

10) Sprinkle with chili powder, red onions, jalapenos, tomatoes, cilantro, and lemon.

11

Notes for vegan / dairy-free: use vegan yogurt and vegan feta.

Corn Chaat on the Cob (Indian Elote)
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