How to roast corn on the cob?

16 Aug How to roast corn on the cob?

Last Updated on August 16, 2021 by blessmyfoodbypayal

Roasted corn on the cob recipe | Indian street style bhutta | butta recipe with step wise pictorial and video method.

Roasted Corncobs seasoned with very few spices makes a delicious vegan & gluten-free Indian street food, which no one can resist to eat.

Monsoons are on in India and with the beginning of monsoons, corncobs, popularly known by the name Bhutta or Butta can be seen around in the market.

Yes, this Bhutta is the Hindi name for Corncob. However in our city Jammu, it is known as Challi and Makki also.

Street vendors carrying bulk of Corncobs, limited spices and charcoal griller made of iron or at times clay.

They ignite the charcoal and when the customer reaches them to buy bhutta, they immediately char a bhutta on burning charcoal, season it and serve.

Really, there’s nothing like eating roasted warm corn on a con and double bonus, if it is rainy day.

DIFFERENT METHODS TO ROAST CORN ON THE COB

Corncob can be cooked in many ways which includes boiling, microwaving, pressure cooking, steaming, oven roasting and grilling.

But we love roasted corn on the cob stove top method, as it is the most easy, convenient and tasty way to enjoy Corncobs.

Though all the mentioned processes do one thing and i.e. transforming the kernels into sweet and tender bites.

But that black spots on each charred kernels speaks a different story which is more beautiful even being black.

When corn is roasted or charred, how you can love it without having traces of that grilling process?

And furthermore this is how it is made and sold on the streets, so we can’t skip the traditional method while sharing a traditional street food recipe.

BUYING CORNCOBS

To make these roasted Corncobs, always prefer to buy the sweetest, soft, tender and juicy corncobs.

Gently prick a corn and milk kind of stuff oozes out of it, that’s a sign that kernels are fresh and juicy best to be eaten.

It should have a fresh green husk with plenty of moist silk. The husk should be tight and do notice keenly, there shouldn’t be tiny holes at all. Those are possibly created by worms.

But don’t dehusk the corn completely until you are going to cook them.

STEP WISE PICTORIAL RECIPE OF INDIAN BHUTTA RECIPE

1. Cut a lemon in 2 halves and remove the seeds.
2. Mix salt and chili powder in a small bowl and keep aside.
3. Shuck the corncob.
4. Place it on the stove top. You can use the roaster for the purpose.
5. By holding the stalk, keep moving its sides at shortest intervals and keep roasting until black spots appears on all the corns. If your corncob is without stalk, use a tong to roast it.
6. Coat the lemon (cut side) with salt chili mixture.
7. Rub the lemon on all the sides over the corns generously, squeezing entire half lemon for one cob. Do this process while the corncob is still hot.

Serve immediately.

NOTES

1. You may apply some butter also over the hot corncob. It tastes more awesome.
2. Don’t go strictly with the quantity of lemon, salt and chili. You may lessen or increase all or any of these according to your taste.
3. Few love to sprinkle roasted cumin powder, dry mango powder, black salt and/or chaat masala too on their corncob. This is all about personal choice. We have shared the street style method strictly.

ALSO SEE

• Masala sweet corn recipe
• Corn pulao recipe

Roasted corn on the cob recipe – recipe card

Roasted corn on the cob recipe

blessmyfoodbypayal

Roasted Corn on the cob seasoned with very few spices makes a delicious vegan & gluten-free Indian street food, which no one can resist to eat.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Street Food

Cuisine Indian

Servings 2

Ingredients

  

• 2 corncobs
• 1 lemon
• 3/4 tsp salt
• 1/2 tsp red chili Powder/paprika

Instructions

 

• Cut a lemon in 2 halves and remove the seeds.
• Mix salt and chili powder in a small bowl and keep aside.
• Shuck the corncob.
• Place it on the stove top. You can use the roaster for the purpose.
• By holding the stalk, keep moving its sides at shortest intervals and keep roasting until black spots appears on all the corns. If your corncob is without stalk, use a tong to roast it.
• Coat the lemon (cut side) with salt chili mixture.
• Rub the lemon on all the sides over the corns generously, squeezing entire half lemon for one cob. Do this process while the corncob is still hot.
• Serve immediately.

Notes

1. You may apply some butter also over the hot corncob. It tastes more awesome.
2. Don't go strictly with the quantity of lemon, salt and chili. You may lessen or increase all or any of these according to your taste.
3. Few love to sprinkle roasted cumin powder, dry mango powder, black salt and/or chaat masala too on their corncob. This is all about personal choice. We have shared the street style method strictly.

Keyword corn cob roasted, Roasted corn on the cob, roasted corn on the cob stove top