Indian Style Elote | Masala Corn

Elote is a popular street food in Mexico. It is roasted or boiled corn that is served on the cob or in kernels. The best part, though, is the generous layer of mayonnaise, spices, chili sauce and Cotija cheese that comes along with the corn. Try our Indian version of Elote or Masala Corn that has all the mouth watering flavors of chaat (chat). It’s perfect for a picnic or an easy make ahead appetizer. There are so many ways to cook corn including roasting on an outdoor grill, using the microwave, Instant Pot, traditional pressure cooker, air fryer or boiling in a pot on the stove top. Use any cooking method and see how delicious this summertime treat can be any time of the year.

Scroll down for detailed recipe video.

Ingredients: (all ingredients are to taste)
Mayonnaise (regular, vegan, avocado oil, olive oil, etc)
Roasted Cumin Powder
Red Chili Powder
Chaat (Chat) Masala
Lime Juice
Green Chilies (finely chopped)
Onions (finely chopped)
Paneer (shredded or finely crumbled)

1. Cook corn by preferred cooking method.
a. Outdoor barbecue grill
b. Microwave: Wrap corn in a very wet paper towel, place on microwave safe plate and microwave on high for 2 minutes. Re-wet paper towel if necessary and cook for 2 additional minutes.
c. Instant Pot: Add a cup of water to the pot along with the corn and set to manual pressure cooker mode for 2 minutes and quick release
d. Traditional Pressure Cooker: Add water and corn and cook for 1 whistle and allow the pressure to release naturally
e. Stove Top: Boil water in a pot, add corn and boil for 8-10 minutes.
f. Air Fryer: Cook 8-10 minutes at 400F, turning often.

Optional – finish charring the corn over open flame on the stove.

2. Remove the kernels off of the cob with a sharp knife and mix above ingredients or keep corn on the cob and spread (apply) the above ingredients on the corn.

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2 thoughts on “Indian Style Elote | Masala Corn

  1. Namaste Ladies!!

    Being from THE Corn State of Iowa, I grew up with fresh picked corn on the cob done up all kinds of ways. BUT, with this recipe, you have hit it out of the ball park!!!
    After moving to California many years ago and attending County Fairs, I was introduced to grilling corn on the cob with the husks and silk in tact. OMG!! what a difference that makes. Just another method of doing what you have shown in this wonder episode.
    Thanks much and HAPPY 4th of JULY!!!!

    1. Hi Richard,
      Lovely to hear from you and that you enjoyed the Corn.
      We will definitely give your your method a try, sounds amazing!
      Stay Safe!

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