If you love rains…you’ll love your Masala Bhutta (spicy corn on the cob) sold by street vendors! The taste is to die for…spicy, tangy and that smokiness is just perfect! No amount of oven roasting is ever going to give a corn on the cob the taste that you’ll get by roasting it in an open flame.
And that’s what I did! Usually I boil the sweet corn on the cob for a few mins and then just season the sweet corn kernels with some cracked blacked pepper & some sea salt! That’s tasty too…but since it was raining…I just felt like doing it this way 😀 A little guilt free indulgence for the both of us 😘
I just twisted the masala a bit to our liking…let’s get started!
Yield: I used 2 cobs here, so serves 2 or maybe more if you’re sharing!
Equipment: a wired flame grill meant for roasting.
corn on the cob – as needed
seas salt/ regular salt, red chilli powder, roasted cumin powder, cracked black pepper – to be mixed together as per taste
few wedges of lemon
grated cheese (I used processed cheese) – as needed
chopped coriander to garnish
* I am not mentioning any quantities above for the ingredients as this recipe is built more on taste rather than exact measures!
Husk the corn well. Keep the wired grill on the flame as shown in the picture above, and place the corn on the grill. Keep turning it around a few times until it’s charred well all over and looks cooked.
To serve – dip a lemon wedge in the mixed spices and rub it all over the roasted cob. Place the cob on a plate and add the grated cheese over the it & add some chopped coriander leaves. Sprinkle some more spices if you like. Serve hot!
Would you not like that!? 😂 I took all of 10 mins for these beauties! The cheese is optional though, but it tasted yum with the spices and the sweetness of the corn. Happy me!