Masala Corn Cobs (Roasted)
A very common sight during monsoons in Mumbai is the bhutta cart...Bhutta is corn. You may find the vendor lugging around a charcoal stove ,roasting the corn, applying masalas, sprinkling lime juice and some happy eaters enjoying the warmth under the rains.
Unfortunately rains are scanty at the moment so there are really no rainy moments as yet. Hopefully that should change in couple of weeks time. However, I got my stock of fresh corn cobs and wasted no time in roasting them.
Showing my little one how to enjoy corns on the pod was a fun event. I even offered him to make his on toppings...where he could spoil his hands (and the house) adding a bit of salt, lime, pepper etc...rubbing with some butter whatever he liked...he rubbed in some powdered sugar too...I did not taste that bit but I am sure it was good.
Corn Cobs (as many you like)
1 lemon/lime juice
red chilli powder
black pepper powder
1) Carefully peel the corn leaves. Do not pluck them off. You can easily hold the corn using the leaves at the base
2) Clean the threads if any (mostly Indian corns will have lot as compared to American Corn)
3) On a gas stove, roast the corn cobs turning them around often until they start getting blistered or popping up.
4) In a bowl, squeeze the lemon juice. Add salt, pepper, chilli and mix well
5) When the corn is roasted from all sides, rub using the squeezed lemon, dipping it in the dressing.
6) Dig in
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