Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen
In Chai Pani Restaurant Group chef-owner Meherwan Irani’s take on the Indian street-food dish bhel, grilled sweet corn is tossed with a zesty cumin-lime dressing and crunchy corn poha, a popular puffed corn snack. Irani likes to fry his own corn poha, but store-bought unsweetened corn flakes also make an excellent substitute.
All of the ingredients can be prepared in advance, but for the brightest flavor, wait until just before serving to mix in the dressing. Leaving some of the husk on the corn will prevent the kernels from drying out; if purchased pre-shucked, wrap the cobs in aluminum foil before grilling.
Featured in “6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors.”
Yield: 8 Time: 1 hour 10 minutes Ingredients For the dressing: ¼ cup coarsely chopped cilantro 2 Tbsp. fresh lime juice ½ tsp. ground cumin ½ tsp. sugar ½ tsp. kosher salt ¼ tsp. freshly ground black pepper 1 medium garlic clove ¼ medium red onion, finely chopped ¼ cup plus 2 Tbsp. extra-virgin olive oil For the salad: 6 ears yellow or white sweet corn in husks, tough outer leaves removed 1½ cups peeled, seeded, and finely chopped
