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Grilled Corn on the Cob with Kolhapuri Spice Mix Rub

Let’s add some spice to the grilled corn on the cob this monsoon.


Preparation Time: 25 minutes

Grilling Time: 10 to 15 minutes

Serves: 04

Ingredients and Quantity:

For the Kolhapuri Masala:

Oil- 2 tbsp.

Onion, sliced -01 no.

Garlic – 2 cloves

Ginger- 1 inch piece

Salt- ½ tsp.

Dried coconut ( khopra) grated – 1 tbsp.

Fresh coriander leaves, chopped- 1/4th cup

Asafoetida- a pinch

Dry roast separately and powder:

Bedgi whole dry chillies 25 gm.

Shankeshwari whole red chillies- 20 gm.

Coriander seeds- 1 ½ tbsp.

Stone Flower (Dagad Phool)- ½ tbsp.

Triphal- 06 nos.

Sesame seeds (til) ½ tbsp.

Poppy seed (khuskhus) 1/2 tbsp.

Bay leaf -2 nos.

Cinnamon 1 inch piece

Caraway seed (shahi jeera) powder 1 tsp.

Star Anise- 2 nos.

Fennel- 1/4th tbsp.

Fenugreek seeds- ¼ th tsp.

Clove 2 nos.

Mace 1 blade

Nutmeg grated- 1/4th tsp.

Turmeric- 1/4th tsp.

Black peppercorns- 6 nos.

Cumin seeds 1/4th  tbsp.

Mustard seeds- ¼ th tsp.

Dry ginger- 1/4th tsp.

Black cardamom 2 nos.

Green cardamom -01 no.

For the Grilled Corn on the Cob:

Corn on the cob, husks removed- 4 nos.

Butter , room temperature- 6 tbsp.

Lemon juice 02 tbsp.

Salt if required

Fresh Coriander Leaves, finely chopped- ½ tbsp.

Lemon wedges- 4 nos.


For the Kolhapuri Masala:

Heat oil in a non-stick pan add sliced onion , ginger, garlic, salt and grated dry coconut. Cook till light brown. Grind it with coriander leaves and add asafoetida. To this add the dry roasted and powdered masala . Combine well. Store it in an airtight and dry glass jar. Can be used for 6 to 7 months.

For the Grilled Corn on the Cob:

Preheat the grill to medium high heat.

Place each cob on the grill and cook for approx. 15 mins, turning every 5 mins to char sides evenly.

To prepare the rub mix butter, salt, lemon juice and Kolhapuri masala.

To serve, rub the butter over the corn cobs, sprinkled with finely chopped coriander leaves and serve with extra lemon wedges.

Chef Tips:

  1. Kolhapuri masala has salt added to it already; therefore ensure that you apply less salt to the grilled corn on the cob.
  2. Prepare and store the Kolhapuri Masala in a dry and clean airtight glass jar and use it as and when required. Stays good for 6 to 7 months.

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