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Perfectly charred corn on the cob, grilled over an open flame and slathered with a zesty mix of spices and lime juice. This classic Indian street food snack is smoky, tangy, and ready in minutes.
Prepare the Spice Rub
Grill the Corn
Season the Hot Corn
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Perfectly charred corn on the cob, grilled over an open flame and slathered with a zesty mix of spices and lime juice. This classic Indian street food snack is smoky, tangy, and ready in minutes.
This indian recipe takes 20 minutes to prepare and yields 4 servings. At 306.54 calories per serving with 8.65g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Serve Immediately
Add 1/2 teaspoon of smoked paprika to the spice mix for an extra layer of smoky flavor.
After applying the spices, sprinkle grated Parmesan or Amul cheese over the hot corn and let it melt slightly.
Mix finely chopped cilantro or mint into the melted butter before brushing it on the corn for a fresh, herby taste.
For softer kernels, you can boil the corn in salted water for 5-7 minutes, pat it dry, and then grill it for 5-8 minutes just to get the char.
Corn is a good source of insoluble fiber, which aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome.
Corn contains beneficial antioxidants like lutein and zeaxanthin, which are known to support eye health and protect against age-related macular degeneration.
This snack provides essential minerals such as magnesium and phosphorus, which are important for bone health, as well as B vitamins that help in energy production.
One piece of Bhutta, without butter, contains approximately 120-150 calories, primarily from the corn itself. Adding a brush of butter can add another 30-50 calories.
Yes, Bhutta is a relatively healthy snack. Corn is a whole grain, rich in fiber, vitamins, and minerals. It's low in fat and calories, especially when prepared without butter. The spices also offer their own minor health benefits.
Absolutely. You can roast the corn in an oven or air fryer at 400°F (200°C) for 15-20 minutes, turning halfway through, until tender and slightly charred. You can also char it under the broiler for a few minutes at the end for a smoky flavor.
The main difference is the seasoning. American grilled corn is typically seasoned simply with butter, salt, and pepper. Indian Bhutta is characterized by its tangy and spicy rub of chaat masala, chili powder, kala namak, and lemon juice, giving it a distinctly bold flavor profile.
Look for corn with bright green, tightly wrapped husks that feel slightly damp. The kernels should be plump, in tight rows, and milky when pierced with a fingernail. Avoid cobs with dry husks or shriveled kernels.
Yes, the spice mix can be made in a large batch and stored in an airtight container for several months. This makes it very convenient to whip up Bhutta whenever you like.