Corn On The Cob, Cooked on Coal/BBQ/Gas Hob, Indian Street Food Style
Bhuna Chatpata Bhutta
People don’t very often boil corn on the cob in India. Traditionally, it is roasted on charcoal and served hot there, smeared in a favourite hot spice mix and a squeeze of lemon juice all over it. It is easy to make on a barbeque, but can even be made on a grass hob. If you only have an electric oven, place a cake cooling rack over it and then roast corn on top of it. Serves 2
2 ears of corn/bhutta
1 lime sliced into half and seeds removed
1 tsp. Chat Masala or a mix of salt, pepper, chilli powder and ground roast cumin.
Peel the skin back from the corn but do not remove it. Held together, it makes a nice handle to hold it during roasting. If your corn ear is already peeled, you can stick a knife or skewer into its base, to be able to hold it over the flame or charcoals.
Turn gas hob on and roast the corn directly over the gas flame at full heat. Move it around regularly, up and down, turning and twisting every 30 seconds or so, until all surfaces are roasted evenly. Some kernels may pop, so be careful not to have your face too close to the flame. You can wear an oven glove, if you like.
Place chat masala on a plate, along with half a lie or lemon. Dip lime into the spice mix and rub all over the corn, gently squeezing the lime juice while doing so.