Bhutta (Fire-Roasted Street Corn)
Corn on the cob roasted directly over charcoal until blackened in spots, then rubbed with a lime half dipped in chili, salt and chaat masala. The smoky, tangy taste of India's monsoon streets.
Servings
Ingredients
Nutrition
Per serving
Steps
Roast
Roast the corn directly over a hot charcoal grill or gas flame, turning every couple of minutes, for 10–15 minutes until charred in patches and the kernels are tender when pierced.
- 4 ears corn
✅ Done when: charred in patches and tender when pierced
Mix the spice
On a small plate, stir together the chili powder, and black salt until evenly combined.
- 1 tsp
- 1 tsp
- ½ tsp
✅ Done when: spices are evenly mixed
Rub and serve
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Roast
Roast the corn directly over a hot charcoal grill or gas flame, turning every couple of minutes, for 10–15 minutes until charred in patches and the kernels are tender when pierced.
- 4 ears corn
✅ Done when: charred in patches and tender when pierced
Mix the spice
On a small plate, stir together the chili powder, and black salt until evenly combined.
- 1 tsp
- 1 tsp
- ½ tsp
✅ Done when: spices are evenly mixed
Rub and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Corn arrived in India from the Americas in the 16th century, and roasting it over coals quickly became a street tradition.
When the monsoon rains arrive, vendors fan their charcoal braziers on every street corner, and a hot bhutta becomes the snack of the season.
⭐ Why It's Famous
Smoky, sweet, sour and spicy all at once, bhutta is the simplest street food and one of the best.
💡 Fun Fact
Indian street corn is traditionally a starchy variety with a chewier bite than the sweet corn common in the West.
Across India
19.08°N, 72.88°E
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