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Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.

Your summer cookout corn on the cob is missing one simple flavor booster: chaat masala, a bright, lemony, earthy blend of spices, the most notable of which are sharp black salt and amchur (dried green mango powder). I used to think my MIL put too much chaat masala on everything, but after one bite of her buttery, sweet corn coated in the tangy spice blend, I realized that mothers-in-law do, sometimes, know best. Pro tip: Press lime wedges onto a generous pile of spice to create a two-in-one garnish, then squeeze and rub the wedges over each fresh-off-the-grill buttered cob. Believe me, it’s worth the midday floss. —Mehreen Karim

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What you’ll need

  • Stainless Steel Mixing Bowls, Set of 6

    $20 At Amazon
  • Pastry Brush

    $11 At Amazon
  • Tongs

    $13 At Amazon

Ingredients

Makes 8

3

Tbsp. unsalted butter, room temperature

2

Tbsp. chaat masala, plus more for serving

8

ears of corn, husked

1

Tbsp. vegetable oil

¼

cup crumbled Cotija cheese (optional)

2

limes, cut into wedges

Preparation

Step 1

Mix butter and 2 Tbsp. chaat masala in a small bowl to combine.

Step 2

Prepare a grill for medium-high heat. Rub corn with oil and grill, turning often, until lightly charred all over and tender, 8–10 minutes.

Step 3

Brush corn with chaat masala butter and arrange on a platter; top with Cotija cheese if desired.

Step 4

Dip one side of each lime wedge into some chaat masala and serve alongside corn for squeezing over.

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