Bhutta or Butta(Indian styled roasted corn on the cob flavoured with lime, salt and chilli powder)Prep Time:5 minsCooking Time:2-3 mins per BhuttaRecipe Level:Easy or BeginnerSpice Level:MediumServes:1 Bhutta per personShelf Life:Best served freshServing Suggestion:As a healthy snack option

Ingredients:3-4 Bhutta or fresh ears of corn1-1 tsp Red Chilli Powder (You can use mild tasting paprika or Kashmiri chilli powder or medium to hot red chilli powder. Adjust as per taste)1 tsp Red Chilli Flakes (Optional)1 tsp Salt1 large Lime, cut into half

Bhutta or Butta or Bhuttah

Method:

1. Remove the husk and silky strings from the corn cob to expose the kernels and keep it aside.2. In a bowl combine the red chilli powder, chilli flakes and salt and keep it aside until needed. Slice the lime into two halves and keep it aside.3. Turn on the gas on hob at medium to high flame. Place the corn on the cob to exposed flame and move it back and forth on the fire. Keep it rotating at every 5-10 seconds interval so all the sides are exposed to the open flame.4. You will hear few corn kernels pop and crackle as they puff up and get roasted when exposed to open flame. Make sure that you keep moving the corn so as all the sides gets evenly roasted. It will take around 2-3 minutes per corn to roast.5. Once you see the kernels turn brown and few gets charred to black in colour, remove from the flame and set it aside.6. Hold this roasted corn in one hand and with other hand and the slice of lime in other hand. Dip the lime half in a bowl of salt and chilli powder. Make sure that you get a good amount of chilli powder on the sliced lime piece.7. Apply this salt and chilli mixture along the length of the corn squeezing the lime along the way so that the lime juice also covers and enters the grooves of every individual corn kernel.8. If making it to for little kids, omit the chilli and salt mixture and just use some salted butter instead.9. Serve these deliciousBhutta or Indian Styled Roasted Corn on the Cobimmediately. Close your eyes and enjoy every single bite of heaven!

Bhutta or Butta ~ Indian styled roasted corn on the cob flavoured with lime, salt and chilli powder

Sias Notes:

If making it to for little kids, omit the chilli and salt mixture and just use some salted butter instead. You will hear few corn kernels pop and crackle as they puff up and get roasted when exposed to open flame. Make sure that you keep moving the corn so as all the sides gets evenly roasted. It will take around 2-3 minutes per corn to roast. If you are really adventurous and like real spicy foods, then you can use the green chilli chutney to apply on the roasted corn on cob. To make this chutney, grind together few green chillies with sea salt in a mixer grinder or spice grinder or pestle and mortar to somewhat smooth paste. Dip the sliced lime piece in this chutney and rub it along the length of the corn and savour it! Instead of roasting it on the gas hob or stove top, you can grill the corn on the cob in an oven or barbeque or an out door grill.

Read more:http://www.monsoonspice.com/2013/09/bhutta-or-butta-recipe-indian-styled.html#ixzz2l4k5q9xz

Masala Bhutta (Spicy Corn on the Cob Makes 4 servings)Fresh Corn on the Cob 2, broken into two, covering and silk removedVegetable Oil 2 teaspoonsTamarind pulp cupRed Chilli Powder 1 teaspoonSalt to tasteSugar 1 teaspoonCumin Powder teaspoon Break the corn into two pieces and boil the fresh corn with a little salt added in a pressure cooker till cooked, about 3-4 whistles. Cool the cooker and remove and drain the corn, set aside. In a pan, heat the oil and add the tamarind paste, red chilli powder, salt, sugar and cumin powder and cook with 1/4cup of water to form thick sauce. Add the boiled corn into this and saut for 3-4 minutes, turning them over so that the masala coats the corn well. Simmer for 2 minutes, remove and serve hot. Grilled Corn off the Cob (Bhutta/Makai)y favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is an easy and no mess recipe. This is a delicious simple twist on the traditional grilled corn on the cob.Recipe will serve 4.Ingredients: 4 ears corn, husked and silky thread remove 1 teaspoon oil 1/2 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon fresh lemon juice 1 teaspoon finely grated gingerMethod1. Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels.2. Coat the flat bottom heavy frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously.3. While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling.4. When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well.5. You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill.Enjoy!Bhutta ( Grilled Spicy- Tangy Corn on the Cob)Bhuttais a popular Indian street food. Corn on the cob is commonly sold on the streets of India either boiled or grilled on charcoal. If grilled then they spice it up with red chilli powder with a hint of lemon juice or they also spread a spicy chutney. Any way it tastes great.

I learnt to make this from a good friend of mine. I loved the very first time he served me. Since then I have been making it and is a favorite of mine. Makingbhuttais very simple and the end result is yum!! Do give this a try and enjoy it on a nice rainy day :-)

Ingredients: Corn on the cob-1 Red chilli powder-To taste Lemon wedge-1 Salt-To taste

Procedure:

Peel the corn.

Now place aphulkastand on the electric coil and turn it on high (you needn't use the stand if you have a gas cooking stove or you can also cook the corn on charcoal). Now place the corn on the stand.

Cook it until it is nicely charred all over the surface.

Meanwhile mix small amount of salt and red chilli powder.

When the corn is nicely charred, remove from heat. Now dip the lemon wedge in salt- red chilli powder mixture and rub it on the surface of the corn (as required).

Bhuttais ready!!

Serve it hot. Above measurement serves one.Masala Corn cob | Masala BhuttaThe sudden showers here in Pune call for something hot and spicy for evening tea. So tried this masala corn cob and it was juicy and spicy. I never knew that you can boil corn because in Hyderabad we never have it boiled. Very common sight in streets of Hyderabad during monsoon is cob roasted on charcoal. The charcoal gives an amazing earthy taste and lemon with spices is rubbed over gives a tangy twist. The rains give an amazing excuse to munch on these bhuttas. I first saw street vendors selling boiled corn cobs in Bangalore. I loved it too. So thought of bringing both together. Its amazing. I chose sweet american cob as they are juicy and burst with sweetness. So do try it... Happy cooking...

Ingredients:

Corn cobs - 2( as many as u like actually :-))Lemon - 1Salt as requiredChilli powder - 1 tsp(more if you want it spicy)Chaat masala - 1 tbspOil/Butter - 1 1/2 tbsp

Method:

In a wide kadhai/pan add oil or butter. Add chilli powder.

Add cooked corn cobs and cook on a low heat. Turn the cobs regularly so that all the sides are roasted. Once done, sprinkle chaat masala and lemon juice on the cob and serve hot.

Pressure cook corn cobs in water(as required) for about 5 minutes(add salt in the water). Make sure they are not overcooked.In a wide kadhai/pan add oil or butter. Add chilli powder and cooked corn cobs and cook on a low heat. Turn the cobs regularly so that all the sides are roasted. Once done, sprinkle chaat masala and lemon juice on the cob and serve hot.You might also like:Bhutta/ Grilled Corn on the CobBhutta or Grilled corn is one of the street food that I would actually eat from the cart vendor. I am very conscious of cleanliness. Growing up in Bangalore there were numerous food vendors standing at strategic locations to attract customers. There were quite a few standing right next to all my schools. I wouldn't buy anything that was raw (cut fruits/ vegetables), had water (like pani puri) and would use their hand to mix my food.!!! Bhutta on the other hand, (ignoring the fact that lime was cut by the vendor) I would love to buy. If you would imagine, cold Bangalore evenings, with the corn sputtering on red hot charcoal, getting perfectly grilled, all customers after picking their corn, waiting patiently around and staring at their beautiful pick. Hehehe.. I am almost transported there now.

My mom would steam the corn at home in a pressure cooker. That was another experience altogether. It tastes more juicier. You can add some chili powder and salt to the water before you steam and out comes the juicy goodness. When I was in LA few years ago, my old friend Julie, who was my land lady to at that time, came to me asking if I would like to eat Elotes. I wasn't sure what she was asking. She said she was buying from the street vendor! It was Mexican street corn. We went out and saw this guy with steamed corn and he was generously applying salted butter, Cheese, Chili powder to it. I wasn't sure how the butter would be on corn & asked to hold cheese, but I have to say it was extremely delicious.

It's a season for corn here in US now. And I lug them from every visit to a store or a farm. Kiddos love it. Here is the simplest of all Grilled Corn on the Cob for you!

Prep Time: 5 min | Cooking Time : 2 min each

Ingredients:

Corn on the cob - 4Salt - 1 tsp.Pepper/ Chili powder - 1 tsp.Chaat Masala powder/ Cumin Powder - 1 tsp.Lime - 1

Method of Preparation:

~ Remove the husks of Corn, keep the stem which would help you to hold the corn while grilling.~ You can either use outside grill or your regular gas stove fire. Holding on to the stem or using tongs turn the corn slowly on the fire, so all the corn gets grilled.~ Mix Chili powder, Chaat Masala powder and salt. Cut lime into halves. Dip one half into the chili mixture and generously scrub lime over the corn, squeezing little juice of lime as you go.~ Yummy Bhutta is ready to be devoured!Desify: From Juhu to YouSpicy Indian Grilled CornbyAnne Noyes SainiNo Comments9

Photo by Anne Noyes Saini.Thefood vendors at Mumbais Juhu Beachcould teach the world a thing or two about corn on the cob.Grilled over coals until the sweet kernels are nicely blackened and then rubbed with lime juice and a potent mixture of spices,corn on the cob (bhuttain Hindi)is a popularstreet food in India. Its an irresistible combination of sweet, tangy, smoky, and salty-spicy flavors. (We love you,elotes, but bhutta is better!)Like most New Yorkers, I have neither a grillnor aplaceto cook outside. (Fire on a fire escape, anyone?) Instead, I grill corn on the cob over the gas range in my kitchen.Its an ideal summer side dishlight but incredibly flavorful.This recipe, with its generous use of ground red pepper, will leave your mouth humming with spicy heat well after your meal.

Bhutta masala (spice mixture). Photo by Anne Noyes Saini.Grilled Corn on the Cob (Bhutta) / serves 4Ingredients:4 ears sweet corn1 lime, cut into small wedges1 teaspoon black pepper1 teaspoon ground red pepper (if you dont like spicy food, reduce or omit this ingredient)1 teaspoon black salt (or any finely ground salt is fine)1 teaspoon ground cumin (for best results, heat cumin seeds in a pan for a minute; then grind them by hand)Directions:Mix black pepper, red pepper (optional), salt, and ground cumin; set aside.Grill corn over a medium flame (for about 5 minutes), rotating until all sides are well charred. (Dont worry about ominous popping noises or burning smellsthats all part of the fun!)Dip a wedge of lime in the spice mixture and rub the lime and spices against the corn. Dip your lime wedge in the spice mixture several times, in order to thoroughly coat all sides. Be sure to apply enough pressure to squeeze out all the lime juice.