Corn on the cob, or bhutta, is one of India’s most loved street foods, especially during monsoon and winter evenings. This Tandoori-Style Yogurt Marinated Corn is a delicious twist on the classic bhutta, where boiled corn is coated with a flavourful yogurt-based masala and grilled until golden and slightly charred. The combination of hung curd, mustard oil, freshly roasted cumin powder, and aromatic spices gives the corn a rich, smoky, and tangy taste—**without the need...
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Boil the corn cobs (whole or cut into pieces) in enough salted water with 1 tablespoon of salt until they are just tender.
Drain well and let excess water drip off completely.
In a bowl, mix all the marinade ingredients until smooth and well combined.
Using a brush, coat the corn cobs evenly with the marinade.
Set aside for at least 30 minutes to allow the flavours to absorb.
Heat a tawa (griddle) or a flat pan on high heat and brush lightly with oil.
Place the marinated corn cobs on the hot tawa or pan and grill, rotating frequently, until golden, lightly charred, and evenly cooked on all sides.
Transfer to a serving plate, drizzle with melted butter, and garnish with fresh coriander. Serve hot.
Always use hung curd—watery curd won’t coat or char properly.
Dry the corn well after boiling for a better marinade grip.
A hot tawa is key for smoky, street-style flavour.
Mustard oil adds depth—use sparingly, but don’t skip it.
Best enjoyed immediately while hot and buttery.
Can I grill this in an oven or air fryer?
Yes. Grill at 200°C for 12–15 minutes, turning once and basting with oil or butter.
Can I skip mustard oil?
You can, but mustard oil gives the corn its authentic street-style flavour.
Is this recipe kid-friendly?
Yes. Reduce chilli powder and chaat masala for kids.
Can I prepare it in advance?
You can marinate the corn up to 4 hours in advance and grill just before serving.
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