Tandoori Corn

To make Tandoori Corn vegan or dairy-free, you can substitute the yogurt with a plant-based yogurt alternative, such as coconut yogurt or almond yogurt. Ensure that the tandoori masala you use is also free from any animal products.

Tandoori Corn pairs well with a variety of side dishes. Consider serving it alongside a refreshing cucumber salad, mint chutney, or a tangy yogurt dip. You can also serve it with naan or rice for a complete meal.

To store leftover Tandoori Corn, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat it in the oven or on the grill to maintain its flavor and texture.

Yes, you can use frozen corn for Tandoori Corn. Just make sure to thaw and drain the corn before marinating. The cooking time may be slightly shorter, so keep an eye on it while grilling or roasting to avoid overcooking.

If you don't have tandoori masala on hand, you can create a substitute by mixing equal parts of garam masala, paprika, and a pinch of cayenne pepper for heat. This will give you a similar flavor profile for your Tandoori Corn.