This might stir some debate, but I'm not a fan of corn on the cob. My childhood summer dinners often revolved around my mom's masala bhutta, or masala corn. Prepared similarly to street corn, it involves roasting corn cobs over an open flame until the kernels are beautifully charred and then generously coated in butter and chaat masala. Without a doubt, it's one of my all-time favorite flavor pairings.

Unlike my brother, who adores corn on the cob, I preferred to slice the kernels off. Recently, craving my mom's simple masala corn, I decided to turn it into a salad—no cob required.

Though it may seem sophisticated, this recipe is incredibly easy. It comes together quickly with a lineup of flavorful ingredients. Get ready to discover a new favorite way to enjoy summer corn.

masala bhutta corn salad - summer salad

Key Elements for a Delicious Masala Corn Salad

When I say delicious, I mean it starts with top-notch corn! Since corn is the star, selecting the best quality enhances the entire salad's flavor. Fresh corn from local markets packs the most taste and grills easily, but frozen corn will work in a pinch.

If using frozen corn, thaw it in the microwave or let it sit at room temperature for an hour. To achieve a perfect char in the pan, dry the corn after thawing by placing it on a paper towel to remove excess moisture. Then, heat a large pan over high heat with a bit of oil and let the corn sit to achieve that beautiful char.

For fresh, in-season corn, I char mine directly over the flame on the stovetop, toasting the kernels until they develop a rich, smoky flavor that elevates the dish.

masala bhutta corn salad - summer saladmasala bhutta corn salad - summer salad

Effortlessly Remove Corn Kernels

For those who prefer visuals, I discovered this handy technique for cutting corn kernels a few years ago and it's made cleanup a breeze. The key is to cut as close to the cob as possible to avoid tough bits. While corn cob peelers exist, a good knife is often all you need!

masala bhutta corn salad - summer saladmasala bhutta corn salad - summer saladmasala bhutta corn salad - summer salad

Essential Spices for Masala Corn Salad

This masala corn salad gets its kick from two spice blends and an optional extra: garam masala, chaat masala, and red chili powder.

Garam masala is widely available and to maximize its flavor, heat it up. I mix it into hot butter that gets drizzled over the salad, which allows the spices to release their fragrant essence. I also use red chili powder to add some heat, but feel free to skip it if your jalapeños are fiery enough!

To finish, I sprinkle my favorite: chaat masala. My mom often used it to spice up roasted veggies or fresh fruit—simple yet divine. You'll need to visit an Indian grocery store or order online, but I always keep chaat masala on hand for its unique and vibrant flavor profile.

masala bhutta corn salad - summer salad

Serving and Storing Tips for Your Masala Corn Salad

Feel free to omit the avocado if you prefer, and pickled onions are a tasty alternative to red onions. Feta or queso fresco would also be delightful additions, but the salad can easily remain vegan. Pair the salad with your favorite pasta for a hearty dish or serve it over greens for a lighter option.

Store any leftover corn salad in an airtight container in the fridge for up to three days. I find that the salad improves over time as the spices meld, but it's just as tasty warm or at room temperature.

Print

Description

A vibrant and spicy salad inspired by Indian street corn, perfect for summer.

Ingredients

  • 5 large corn cobs or 2 bags of frozen corn, thawed and drained
  • 2 tablespoons butter
  • 1 teaspoon garam masala
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 1 small bunch of cilantro, chopped
  • 1 jalapeño, thinly sliced or pickled
  • juice of 1 lemon
  • 1/2 teaspoon red chili powder
  • 1 teaspoon chaat masala
  • salt, to taste
  • optional: add feta or queso fresco for creaminess

Instructions

  1. Prep the corn. Grill corn cobs over an open flame or grill until charred.
  2. Cut the kernels off the cob and place in a bowl. For frozen corn, heat oil in a pan over medium heat, add corn, and cook until golden brown and charred. Transfer to a bowl.
  3. Make the masala butter. Melt butter in a microwave-safe bowl, then add garam masala while it's hot. Stir and set aside.
  4. Assemble the salad. Combine corn, avocado, onion, cilantro, jalapeño, lemon juice, red chili powder, chaat masala, and salt in a bowl. Drizzle with masala butter and stir to coat.
  5. Serve immediately or chill in the fridge before serving. Enjoy!
  • Prep Time: 15
  • Cook Time: 20

Comments (2)

  1. LeAnne Hale says: August 23, 2025 at 5:11 pm

    This looks delicious! How many servings does this yield?

    Reply
    1. Suruchi Avasthi says: August 24, 2025 at 7:12 pm

      Hi LeAnne – This recipe serves about 2 to 3 large portions or 4 smaller ones!

      Reply