AHH welcome to my version of Indian street style grilled corn on the cob.
One of the perks of growing up in India was definitely the abundance of utterly delicious street food. My mom used to give us pocket money every week and I would spend it all on yummy street food. The type of food stalls would vary depending on the season.
One on my all the time favorite seasons in India is and always will be the monsoon. The monsoon would create magic turning all trees a vivid vibrant green, provide a much-needed break from the harsh Indian summer and bring in many delicious treats. My absolute favorite treat “Bhutta” also known as corn. I would get out of school and right outside would be the Bhuttawalla (man selling corn). He would be fanning his little make shift charcoal fire and placing fresh corn on the cob, roasting till the corn was nicely charred and the sprinkling it with salt, spices, and lemon or lime.
Mmmm, literally my mouth is salivating as I think about those perfectly grilled corn on the cob.
It has been years since I have experienced monsoon in India and since I have had corn from the “Bhuttawalla”. So, I started making my own version of the Indian street style grilled corn on the cob at
home. This dish is absolutely simple to make, requires only 4 ingredients, and takes about 10 minutes.
As fresh corn is abundant, this is a perfect time to make grilled corn on the cob. Grilling the corn right over the flames of your gas stove top gives the corn a lovely smoky charred flavor. The spice blend used on the corn typically vary from one Bhuttawalla to another. But in my version, I have kept it simple to just chili powder, salt, and lime. The chili powder adds a nice heat to the fresh sweet corn and the lime and salt add a lovely tangy salty taste making this dish the perfect summer side dish.
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|Prep Time||2 minutes|
|Cook Time||10 minutes|
- In a small bowl mix together the salt and chili powder
- Husk the corn by pulling away the husk and the strings from the corn, but be careful as to not break the stalk. The stalk serves as a handle making it easy to roast the corn evenly.
- Place the corn on the open gas stove at medium high heat. The kernels will begin to pop as the small amount of moisture inside the kernel turns to steam making them pop. Make sure to keep turning them around every 20 seconds or so to evenly roast the corn. Don’t be alarmed if the corn is charred in some places this adds a depth of flavor.
- Once the corn is nicely roasted, take the half lime or lemon and dip into spice mixture. Make sure to dip it thoroughly so that enough spice gets on the lemon or lime wedge. Take dipped spiced lime/lemon wedge and rub it all over each corn make sure to squeeze the lime/lemon while doing so. Repeat the same thing with the second corn.
- Adjust the taste to your liking if you want more tanginess squeeze more lemon or lime, for more salty taste sprinkle more salt on top, or if you like it spicier sprinkle more chili powder.
So simple and delicious!
Thank you Ranae!!