Chaat Masala Corn

Preparation

1. Step 1

   Make the crispy corn chaat: Using a mortar and pestle (or a small food processor), roughly crush the corn nuts and chaat masala together. 

2. Step 2

   On a steady cutting board using a sharp knife, carefully cut each ear of corn into 4 smaller cylinders (cut each ear of corn in half first, then cut each half in half once more). Fill a large pot with 1 inch of water, add a good pinch of salt and bring to the boil on high heat. Add the corn and cook, covered, for 8 minutes, until tender but still crisp, then drain in a colander. 

3. Step 3

   Meanwhile, add the butter to a small frying pan over medium heat. Once the butter melts and starts to bubble, cook for about 5 minutes, stirring and scraping the bottom of the pan regularly, until the butter is browned and smelling nutty. Remove from the heat and whisk in the chaat masala, turmeric and ½ teaspoon of salt. Stir in the lime juice, honey and 1½ tablespoons cilantro stems. 

4. Step 4

   Mix the sour cream together with a pinch of salt and spread two-thirds of it onto a serving platter and pile the corn on top. Dollop over the remaining sour cream, then spoon over the chaat masala butter. Scatter over the remaining cilantro stems and the cilantro leaves, followed by a small handful of the crispy corn chaat. 

5. Step 5

   Serve with lime wedges and more of the crispy corn chaat for dipping and dunking the corn into as you eat.