Roasted Corn on the Cob | Street Style Bhutta

My earliest memory of having roasted corn on the cob/bhutta is on the street side; mostly during my travels, while coming back home from my boarding school in the hills. The weather would be chilly and I’d see the vendor roasting fresh corncobs over coal, airing it out to give it a perfectly charred flavor and rubbing the corn with lemon, salt and chili.

Best part is that it can easily be done at home in maximum 10 minutes with hardly any preparation required. It makes up for a great evening snack. Enjoy the rains while nibbling on to your hot and juicy bhutta/challi.


  • Servings: 2
  • Difficulty: easy
  • Print


  • Corn on the cob – 2
  • Salt
  • Red Chili Powder
  • 1 medium-sized lemon cut in two halves


1. Place the wire mesh over the stove. Peel off the husk from both the corncobs and place them over the mesh. (Place it directly over the stove in case you don’t have a wire mesh. You’ll have to keep turning it quickly to prevent it from burning).

2. Roast the corn over a medium-low flame and keep turning them from time to time so that each kernel is evenly cooked.

3. In the meantime, to prepare the rub, mix equal parts of salt and red chili powder in a bowl and keep aside.

4. Once you have your evenly roasted corn on the cobs ready, take half a lemon and dunk it in the masala (salt & chili mix).

5. Rub the lemon on the corn by squeezing it gently so that it absorbs the juice.

Another way to cook the corncob is to break it into two halves, add salt and pressure cook them for 2-3 whistles (medium-low flame). Brush garlic butter and coriander over it.

I was craving street style bhutta, so I went ahead with the above recipe. Which one do you prefer?

Happy Cooking. 😊

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