Bhutta (Maïs Grillé de Rue)
Épis de maïs grillés sur le charbon puis frottés d'un demi-citron vert trempé dans le piment, le sel et le chaat masala.
Portions
Ingrédients
Nutrition
Par portion
Étapes
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
✅ C'est prêt quand : charred in patches and tender when pierced
Mix the spice
On a small plate, stir together the chili powder, chaat masala and black salt until evenly combined.
- 1 tsp Kashmiri chili powder
- 1 tsp chaat masala
- ½ tsp kala namak
✅ C'est prêt quand : 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
✅ C'est prêt quand : charred in patches and tender when pierced
Mix the spice
On a small plate, stir together the chili powder, chaat masala and black salt until evenly combined.
- 1 tsp Kashmiri chili powder
- 1 tsp chaat masala
- ½ tsp kala namak
✅ C'est prêt quand : 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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