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Smoky, charred corn on the cob, slathered in a tangy and spicy mix of lemon juice, chili, and salt. A beloved Indian monsoon snack, this 'bhutta' brings the authentic street-food flavor right to your kitchen.
Prepare the Corn and Spice Mix
Roast the Corn
Season and Serve
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Smoky, charred corn on the cob, slathered in a tangy and spicy mix of lemon juice, chili, and salt. A beloved Indian monsoon snack, this 'bhutta' brings the authentic street-food flavor right to your kitchen.
This indian recipe takes 20 minutes to prepare and yields 4 servings. At 305.2 calories per serving with 8.63g of protein, it's a beginner-friendly recipe perfect for snack or side_dish.
Serve Immediately
Mix 1 tablespoon of finely chopped fresh cilantro or mint into the melted butter before brushing it on the corn.
Substitute half of the red chili powder with smoked paprika for a different, less spicy smoky flavor.
After applying the butter and spices, sprinkle grated Parmesan or Amul cheese over the hot corn.
Add a pinch of amchur (dry mango powder) to the spice mix for an extra tangy kick.
Corn is a good source of dietary fiber, which is essential for digestive health. It aids in regular bowel movements, helps prevent constipation, and promotes a healthy gut microbiome.
Corn contains beneficial antioxidants like lutein and zeaxanthin, which are particularly important for eye health and may help reduce the risk of age-related macular degeneration.
As a starchy vegetable, corn is a good source of complex carbohydrates that provide sustained energy, making it a great choice for a fulfilling and energizing snack.
One piece of Roasted Corn on the Cob, prepared as per this recipe (including optional butter), contains approximately 150-180 calories, depending on the size of the corn.
Yes, it is a relatively healthy snack. Corn is a whole grain, rich in fiber and antioxidants. Roasting is a healthy cooking method that doesn't require much oil. To make it even healthier, you can skip the butter.
Absolutely. You can roast the corn in an oven. Preheat it to 400°F (200°C), place the corn on a baking sheet, and roast for 20-25 minutes, turning it over halfway through.
Fresh, sweet corn is ideal for this recipe as its natural sweetness balances the spicy and tangy flavors. Look for cobs with bright green husks and plump, milky kernels.
The corn is done when the kernels are tender, have slightly shriveled, and you see a nice, uneven char with black and dark brown spots all around the cob. You might also hear some popping sounds as it cooks.
Yes, you can prepare the spice mix in a larger batch and store it in an airtight container for several weeks. This makes it quick and easy to season your corn whenever you like.