Tandoori Corn and Watermelon Salad (Summer BBQ Side)
Grilled tandoori corn with crispy spiced chickpeas, juicy watermelon, quick-pickled onion, and a lemon-chaat dressing. About 30 minutes, serves six as a side. Vegetarian with an easy vegan swap.
Equipment
- Outdoor grill or stovetop grill pan (or gas burner + tongs for charring corn)
- Air fryer or sheet pan (for crispy chickpeas)
- Mixing bowls
- Whisk or fork
- Long tongs (for corn over flame)
Ingredients
Marinade (for corn and chickpeas)
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon chaat masala
- 1/2 teaspoon Kashmiri red chili powder or mild paprika for less heat
- 1/2 teaspoon dry mango powder amchur
- 2 cloves garlic optional; finely grated or minced
- 1/2 teaspoon black salt kala namak; or fine sea salt plus extra chaat masala
- Fine salt, to taste
Dressing
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice lime works too
- 1/2 teaspoon roasted cumin powder bhuna jeera
- 1/2 teaspoon Kashmiri red chili powder reduce for mild
- 1 teaspoon chaat masala
- 1/4 teaspoon black salt
- 1 tablespoon honey or jaggery powder, or sugar to taste
- 1 small Thai green chili or bird's eye chili optional; seeded and minced
Salad
- 2 large ears sweet corn husks and silk removed
- 1 cup cooked chickpeas or home-cooked, patted dry; drained and rinsed
- 1 1/2 cups watermelon in small dice seeds removed
- 1/2 cup cucumber diced
- 1/2 cup quick-pickled red onion see Quick pickle; drained
- 3 tablespoons masala peanuts or roasted salted peanuts with spices
- 8-10 fresh mint leaves torn
- 8-10 fresh basil leaves torn
- 2 tablespoons crumbled feta optional
Quick-pickled red onion
- 1 small red onion sliced paper-thin
- 3 tablespoons white vinegar or lime juice
- 3 tablespoons water
- 1/2 teaspoon fine salt
- Pinch of sugar (optional)
Instructions
Marinate and prep
- Whisk all marinade ingredients in a bowl until smooth. Taste; it should be boldly salty-sour.
- Spoon about half the marinade into a small bowl and set aside for the chickpeas.
- For quick pickle: stir vinegar, water, salt, and sugar until dissolved. Submerge onion slices; let sit about 10 minutes, then drain.
Cook the corn (choose one path)
- Grill from raw: Pat cobs dry. Brush a thin layer of marinade on cobs. Grill medium-high, turning often, 12-18 minutes until tender with deep brown spots.
- Gas flame then marinade: Char dry cobs over medium gas flame with tongs. Turn flame off. Brush marinade; finish 1-2 minutes per side on a hot grill pan or cool grill zone.
- Par-boil then grill: Boil shucked cobs 4-5 minutes. Drain, pat dry, brush with marinade, grill until charred in spots.
- Rest cobs until cool enough to handle. Cut kernels off into a wide bowl; spread to cool so steam escapes.
Crisp the chickpeas
- Toss chickpeas with reserved marinade. Air-fry at 190°C (375°F) 12-16 minutes, shaking once; OR bake at 175°C (350°F) 22-28 minutes on parchment; OR pan-fry in a single layer until edges crisp. Cool slightly.
Dress and assemble
- Whisk dressing ingredients in your serving bowl (or a jar).
- Add corn, chickpeas, watermelon, cucumber, pickled onion, and most of the herbs. Toss gently.
- Top with masala peanuts and remaining herbs. Add feta if using. Serve within an hour for best texture.
Notes
Transport tip: keep corn and chickpeas together, melon and cucumber separate, dressing in a jar; toss at the site.
Vegan: use sugar or jaggery instead of honey; skip feta.
No amchur: extra lemon, a pinch of sumac, or a little thinned tamarind for tang.
Frozen corn: thaw, pat very dry, toss with a spoonful of marinade, char in a hot cast-iron skillet.
Leftovers are best the same day; watermelon releases juice once salted.
Tried this recipe?Let us know how it was!