Growing up in Mumbai, my parents were very particular about what street food I was and was not allowed to eat, on account of not the best street food hygiene. And then I became a teenager and proceeded to do exactly what I wanted because teenage rebellion. One of my favorite things to eat on the street was Bhutta, or roasted corn. Incidentally, this was something my parents were 100% ok with me eating because there was no water involved, so no likelihood of contracting some water-borne disease. But I digress…
I was at the grocery store this weekend and saw some fresh Ohio corn and decided to recreate Bhutta at home. It is really easy to do, even easier if you have your charcoal grill fired up.
Recipe: Indian Street Corn
Cook time: less than 10 minutes
Vegetarian, Vegan, Gluten Free
Corn: Assume 1 piece per person, and make sure you remove the husk and brush off any remaining threads
2 teaspoons salt
1 teaspoon cayenne powder
One lime, halved
Place the corn on an open flame. Ideally, this will be on your charcoal grill (on high) but you can also do this on propane or on your stove top as pictured. Stand back, the corn will make loud popping sounds. As it starts to turn black, turn it - you want the whole ear of corn to be quite dark.
In the mean time, make you mixture of salt + cayenne pepper. In general the ratio is 2 parts salt to 1 part cayenne - the recipe above will suffice for 4 ears of corn. Next. half your limes and dip the limes in the salt + cayenne mixture. Next rub the limes with the salt + cayenne mixture all over the corn - squeeze the lime a little while you smear the mixture all over the ears of corn - you want all that limey, spicy, salty mixture in all the nooks and crannies.
BITE IN AND ENJOY!!!