Corn On The Cob 3, Cooked on Coal/BBQ/Gas Hob, Indian Street Food Style
Bhuna Chatpata Bhutta
Mamta Gupta
Indians usually do not generally boil corn on cob. Traditionally, they roast it on hot charcoal and serve it straight off it, hot, smeared in a hot spice mix, rubbed in with a lemon half or a wedge. In our house, we always make it when we have a barbecue. However, it can easily be made directly on a gas flame or a roasting plate. If you only have an electric oven, place a wire rack over it and then roast corn on top of it.
Serves 2
Edited May 2020
Ingredients
2 ears of corn/bhutta
1 lime/lemon sliced into half and seeds removed
1 tsp. Chat Masala or a mix of salt, pepper, chilli powder and ground roast cumin.
Instructions
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.
If you have a roasting plate, roast it on top of that (see pictures). This prevents mess on the cooker.
Place chat masala on a plate, along with half or 1/4 lemon. Dip lime into the spice mix and rub all over the corn, gently squeezing the lime juice while doing so.
Serve hot.
You can rub some favourite hot sauce or Imli Chutney or Green Mango Chutney in it too.
