Indian Roasted Corn | Bhutta Masala is one of my favorite recipes to have in the rainy season. Unlike regular Corn on the Cob, Indian Roasted Corns are full of spices & flavors. I prefer roasting the corns in the open flame until charred. Later, I season them with the spice-mix along with lemon juice
I remember eating these roasted corns all through my childhood. And I still enjoy eating them. After eating these spicy corns, we used to enjoy hot Masala Chai. Those wonderful memories still make me smile.
Indian Roasted Corns | Bhutta Masala are a popular street-food in India during the rainy season. The street corners usually serve the roasted corns with their own special spice-mix. I have mentioned my secret spice-mix recipe below that you will enjoy.
INDIAN STREET-STYLE CORNS
Indian Street-Style Corns are usually served in two ways:
- BOILED: Boiled corns are first boiled in the saltwater, then seasoned with some spice & lemon juice.
- ROASTED: Unlike Boiled Corns, Roasted Corns are much more popular because of their unique flavor that comes from being roasted until charred in color. Usually, husked whole corns are roasted in the coal or on the open flame. Then the corns are seasoned with spices & lemon juice.
HOW TO ROAST THE CORNS
You can easily roast corns at home and can still get the street-style flavor. I make corns using one of these three ways mentioned below:
- OVEN: Remove husk from the corns. If you like, you can spray butter all over the corns and line them over the baking sheet. Pre-heat oven at 400F and bake for 18-22 minutes until properly charred. Keep rotating in between for even cooking.
- OPEN FLAME: Remove husk from the corns. Place on the steel wire rack if you have it. Otherwise, roast the corns directly on the open flame. Keep rotating the corns until all sides are charred properly.
- GRILL/ TANDOOR: Use outdoor grill or tandoor and heat them up properly. Either wrap in the husked corns in the aluminum foil or place them directly over the flame. Roast them by rotating the corns for even cooking.
You can roast corns using any of the three ways. Season the corns with spice-mix and lemon juice. Take a small wedge of lemon and dab it in the spice-mix. Then rub this spice-covered lemon wedge on the corn. Gently squeeze the lemon as you rub it on the corn. Keep rubbing till the whole corn is coated with spices and lemon juice.
You can season roasted Indian corn with any spices like red chili powder, or rock salt, or chaat masala. But I like adding a spice-mix which is a combination of some popular Indian spices.
For making Spice-Mix you'll need:
- ½ teaspoon Red Chili Powder
- 1 teaspoon Chaat Masala
- ½ teaspoon Roasted Cumin Powder
- ½ teaspoon Rock Salt
- 1 teaspoon Smoked Paprika
Add all the ingredients in a bowl and mix. Use this spice-mix to season the roasted corns (as needed).
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Indian Roasted Corn | Bhutta Masala
- 4 ears Corn fresh
- 2 tablespoon Spice-Mix
- 1 lemon cut in wedges
- Mix all the ingredients in a bowl. You can store this mix in an air-tight container for later use.
- Remove husk from the corn. Place the corns on a steel plate or on the open flame and roast. When one side is charred, keep rotating until all the sides are charred & cooked evenly.
- Dab the lemon wedge in spice-mix and rub the roasted corn with it. Keep squeezing the lemon gently as you rub the corn with it. It will coat the corn with spice mix and the lemon juice. Keep seasoning the corn until all the sides are coated with the spice mix.