The soup is very flavorful, so you can eat it as-is or add vinegar with chili for a kick, says Houston chef Anita Jaisinghani.

2. Next, char the corn directly on the stove or on the grill. Char the corn until it’s nicely speckled. 3. Use a small knife to take the kernels off the corn, collecting them in a medium-sized bowl.

Eva Kolenko / Food Styling by Natalie Drobny / Prop Styling by Nidia Cueva. This creamy, cheesy pizza draws inspiration from masala corn, an Indian snack that combines charred corn kernels with ...

When it rains, most people reach for the same comforting pair: chai and pakoras. There’s something about those hot, crispy ...