Simple, practical, and full of everyday flavour, Indian Roasted Corn on the cob - Street style Butta or Bhutta recipe is a vegan, vegetarian Indian snack made with ears of corn/butta, lime, and or more cayenne/red chili powder in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 4
- Category: Snack
- Cuisine: Indian
Ingredients
- 4 or 5 ears of corn/butta (preferably white)
- 1 lime (sliced into half and seeds removed)
- 1 tsp or more cayenne/red chili powder
- 1 1/2 tsp or more salt
- 1/4 tsp cumin powder
Other additions:
- 1/4 tsp or more chaat masala (recipe can be found in my cookbook, kala namak (Indian black salt), or amchoor (dry mango powder))
Method
- Remove the corn husk and strings from the corn.
- Roast the corn on the grill or open gas flame (gas stove) at medium high heat. Move it around every 30 seconds or so, so the corn gets roasted evenly. You will hear some kernels pop. All the kernels will blacken to varying degrees.
- Mix all the spices in a bowl. Use a half lime to dip in the spice mix to pick up the spices and rub all over the corn, making sure to squeeze lime juice while doing so.
- Serve hot!
- For variation: Rub Mint cilantro chutney all over.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
