Let's get grilling

1 Mix chaat masala, red chili powder, paprika, salt and cayenne until well combined. Set aside.
2 Build a charcoal fire for direct grilling using Kingsford® Charcoal. Preheat the grill to 450°F, and brush grill grates with oil. While the grill is heating, soak the corn in water for about 15–20 minutes.
3 Place the corn on the grill, rotating until all sides are well charred (about 8 minutes total). Remove corn from grill when the kernels have begun to blacken in spots.
4 Dip each lime half into the spice rub. Serve each cob with a lime half, to rub all over the corn. If desired, sprinkle on extra rub. Finish with chopped fresh cilantro and serve hot. Enjoy!
Cooking for 4 people

Ingredients


  • chaat masala
    1 teaspoon
  • red chili powder
    1 teaspoon
  • sweet paprika
    1 teaspoon
  • kosher salt
    teaspoons
  • cayenne pepper
    ¼ teaspoon
  • fresh corn cobs, husks and silks removed
    4
  • limes, halved
    2
  • fresh cilantro, for garnish

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