Tandoori Sweet Corn

1: Parboil the corn cobs in boiling water for about 5 minutes and let them cool.

2: In a mixing bowl, combine yogurt, Kashmiri chili powder, cumin powder, coriander powder, fenugreek leaves, black pepper, salt, lime juice, and mustard oil.

3: Coat the cooled corn cobs with the marinade, ensuring they are evenly covered.

4: Marinate the corn cobs in a ziplock bag or a covered container in the refrigerator for at least 1-2 hours, or overnight for better flavor.

5: Preheat your grill to medium-high heat and grill the corn cobs, turning occasionally, until fully cooked and charred (about 10-15 minutes).

6: Optionally, baste the corn with leftover marinade while grilling.

7: Once cooked, garnish with lime juice and chopped coriander leaves, and serve hot.