Little India Masala Corn: A treat inspired by childhood visits to Toronto's Gerrard Street in summer
You can make this recipe from Devan Rajkumar on the grill or your stovetop
A few decades ago, the stretch of Gerrard Street in Toronto known as Little India was even more vibrant and bustling than it is now. And masala corn reminds chef Devan Rajkumar (a.k.a. Chef Dev) of family trips to the neighbourhood as a child.
“As I close my eyes right now, I can smell it,” he said. In fact, he drew on those memories for a recipe in his cookbook, Mad Love: Big Flavors Made to Share, from South Asia to the West Indies.
You can grill his flavour-packed corn on the cob at home all summer long — and if you don’t have an outdoor grill, you can make it on a grill pan on the stovetop.
“Just ensure the corn is dry before applying any oil or fat to it,” said Rajkumar. “Any moisture on the corn will prevent it from gaining colour, and colour is flavour.” He suggests using high heat and pressing down gently on the cob to get char marks.
And don’t be afraid to branch out beyond corn. Rajkumar said the masala mix is a great all-purpose seasoning for seafood — like shrimp or salmon — chicken wings, ribs and vegetables.
Little India Masala Corn
By Devan Rajkumar
As a child, our family made regular trips to Little India in downtown Toronto. There, we would sip on chai and shop for clothes, books, CDs and Bollywood DVDs. But the highlight would be the pit stops at the snack vendors, particularly those who sold masala corn. The alluring scent of charred BBQ enticed me every time — I once ate four, to my mother’s dismay.
These days, I don’t visit Little India as much as I’d like. But when I do, I am instantly transported to those bygone days.
Ingredients
Seasoning:
- ¾ tsp salt
- 1 tsp red chili powder
- ¾ tsp garlic powder
- ¾ tsp paprika
- ½ tsp cumin powder
- ¾ tsp amchur powder
- ½ tsp ground coriander
- ¼ tsp black pepper
Street Corn:
- 2 tsp grapeseed oil
- 4 ears corn, shucked
- 1 tbsp butter
- 1 lime, cut into wedges
Preparation
Preheat the BBQ to high heat.
Combine the seasoning ingredients in a small bowl.
Brush oil over corn. Add to the BBQ and grill for 5–6 minutes, until slightly charred on all sides.
Transfer corn to a plate, then brush with butter. Press a lime wedge into the seasoning blend, then brush it over a cob of corn, and repeat with the rest. Serve immediately.
Serves 4
Excerpted from Mad Love: Big Flavors Made to Share, from South Asia to the West Indies–A Cookbook by Devan Rajkumar. Photography by Suech and Beck. Copyright © 2023 by Devan Rajkumar. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
