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Corn Chaat on the Cob (Indian Elote)

Prep Time20 minsCook Time5 minsTotal Time25 mins

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

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

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

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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
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6) Generously spread the yogurt mixture over the corn

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7) Fill a plate with grated cotija cheese.

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

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9) Place corn skewers on a serving plate.

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

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