Sweet Corn Tandoori 🤤

To make Sweet Corn Tandoori at home, start by boiling fresh sweet corn with turmeric and salt for about 5-7 minutes. Prepare a marinade using curd, oil, and various spices like red chili powder, black pepper, and chaat masala. Coat the boiled corn with the marinade and grill it on medium-low heat until charred, turning regularly. Finish by applying melted butter and garnishing with chaat masala and coriander leaves.

Yes, Sweet Corn Tandoori is a completely vegetarian dish. It combines the natural sweetness of corn with flavorful tandoori spices, making it a perfect appetizer or side dish for vegetarians and those looking for a meat-free option.

If you're looking for a substitute for curd in Sweet Corn Tandoori, you can use plain yogurt, dairy-free yogurt, or even a mixture of sour cream and a little water to achieve a similar consistency. For a vegan option, coconut yogurt or cashew cream can work well too.

To store leftover Sweet Corn Tandoori, let it cool completely and then place it in an airtight container. It can be refrigerated for up to 2-3 days. When ready to eat, reheat it in the oven or on a grill to regain its smoky flavor and texture.

Sweet Corn Tandoori pairs wonderfully with a variety of dishes. It can be served alongside mint chutney, yogurt dip, or a fresh salad. For a complete meal, consider serving it with naan or rice and a side of dal or paneer curry.