Bhutta
Charred corn on the cob rubbed with lemon, salt, and chili is one of India’s best-loved street snacks. Smoky, juicy, and bright, bhutta is simple to make and tastes best served hot right off the grill.
For 4 servings
- prep · ~5 min
Prepare the corn and lemon.
1.Remove the husk and silk from the corn.2.Rinse the corn and pat it dry.3.Cut the lemons into halves for rubbing over the hot corn. - grill · ~12 min
Char the corn.
1.Place the corn directly over a grill or open flame on medium heat.2.Turn every 1 to 2 minutes so all sides cook evenly.3.Grill until the kernels are tender and lightly charred in spots, about 10 to 12 minutes total.TIPKeep turning the corn so it chars without burning in one spot. - mix · ~1 min
Make the seasoning rub.
Mix the red chili powder, salt, and chaat masala in a small bowl. Dip the cut side of a lemon half into the spice mix so it picks up a good coating.
- assemble · ~2 min
Rub the hot corn with lemon and spices.
While the corn is still hot, rub each cob all over with the seasoned lemon half. Squeeze lightly as you rub so the juice and spices coat the kernels well.
- serve
Serve the bhutta hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the cobs dry before grilling so they char instead of steam.
- 2Use medium heat and rotate every 1 to 2 minutes for even blistering without blackening the whole cob.
- 3Rub the seasoned lemon on the corn while it is still piping hot so the juice and masala cling better.
- 4Press the lemon lightly as you rub; too much pressure can wash off the char and make the corn soggy.
- 5If using a gas flame, hold the cob with tongs and keep it moving to avoid burning one row of kernels.
- 6Serve bhutta immediately after seasoning, because the salt and lemon can toughen the kernels if it sits too long.
- 7For a make-ahead shortcut, grill the corn first and do the lemon-chili rub just before serving.
Adapt it for your goals.
Buttery
Rub the hot bhutta with a little butter before the lemon-spice mix for a richer, street-style finish.
extra spicyExtra-spicy
Increase the red chili powder or add a pinch of Kashmiri chili for more heat and a brighter red color.
smoky ovenSmoky-oven
Roast the corn in a very hot oven or under the broiler, then finish directly over flame if possible for similar char.
low sodiumLow-sodium
Use less salt and lean more on lemon and chaat masala so the bhutta still tastes punchy and bright.
Why this is on our healthy list.
Fiber From Whole Corn
Corn on the cob provides natural fiber, which makes this simple snack more satisfying than many fried street foods.
Vitamin C Boost
Fresh lemon adds vitamin C along with sharp acidity that brightens the sweet, smoky corn.
Lightly Prepared Snack
Because the corn is grilled and finished with spices instead of heavy sauces, the dish stays light and ingredient-focused.
Frequently asked questions
Yes. Grill it on a barbecue, roast it under a broiler, or use a grill pan, then season while hot for the best effect.
