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As the clouds roll in over the island city, carts galore appear at popular spots. Juhu ChowpattyMarine Drive, Bandstand etc. Look closely and you’ll see piles of plump, bright yellow edible plants.
Bhutta, or roasted corn on the cob, is a popular Indian street food during the monsoon season, and in the northern hills it is still eaten grilled over hot charcoal and rubbed with a mixture of lime, chilli powder and salt, giving it a rich flavour.
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This crispy snack is known for its masala-coated exterior and soft, juicy kernels within. Loved for its simplicity and nostalgic appeal, this snack is a crowd-pleaser on rainy days. This monsoon season, Indian chefs are injecting their creativity into this classic favourite, turning bhutta into a gourmet experience.
5 Unique Bhutta Recipes from Indian Chefs:
Cornbuta Tacos
This corn recipe by Chef Rafi Sheikh is a classic Indian street food. Mexican StyleFeaturing perfectly seasoned charred corn kernels, served in a warm tortilla and accompanied by garnishes, these tacos promise a fun culinary adventure that’s easy to recreate at home.
material:
2 corn butters
8 small corn tortillas
1 cup shredded cabbage
1/2 cup red onion (diced)
1/2 cup crumbled feta cheese
1 avocado slice
1/4 cup sour cream
1 lime wedge
1 tablespoon olive oil
1 teaspoon smoked paprika
chopped coriander
Salt and pepper to taste
Method:
1. Roast the corn until it is blackened and cooked through, then cut the kernels from the cob.
2. Heat olive oil in a frying pan over medium heat. Add corn kernels, smoked paprika, salt and pepper and sauté for 3-4 minutes.
3. Warm corn tortillas in a hot skillet or griddle.
4. Layer shredded cabbage on each tortilla, then top with sautéed corn, sliced red onion, and crumbled cheese.
4. Top with avocado slices, sour cream and lime juice.
5. Serve immediately garnished with fresh coriander.
Recipe by Chef Rafi Shaikh, Senior Sous Chef, ITC Grand Central
Butte ki keesh kebab
These kebabs are a fun twist on the traditional bhutti ki keesh, blending the flavours of corn, spices and cheese in a bite-sized treat. Chef Amandeep Singh’s bhutta recipe is perfect for monsoon evenings or as an appetizer for a party. These kebabs are crunchy on the outside and creamy, cheesy in the centre, making them a delicious snack to munch on.
material:
2 cups grated corn kernels (fresh or frozen)
1 cup mashed potatoes
1/2 cup grated cheese (cheddar or mozzarella)
1 finely chopped onion
2 finely chopped green chillies, 2 minced garlic cloves
1 tablespoon grated ginger
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 cup breadcrumbs
A pinch of salt
Frying oil
Method:
1. In a bowl, mix together the grated corn, mashed potatoes, grated cheese, chopped onion, green chilies, chopped garlic, grated ginger and turmeric.
Powder, cumin powder, coriander powder, garam masala, breadcrumbs and salt. Mix well to make a dough-like mixture.
2. Take small portions of the mixture and shape them into flat, round kebabs, making sure they hold their shape well.
3. Add oil to a frying pan or grill pan and heat over medium heat.
4. Place the kebabs in a frying pan and cook until golden and crispy on both sides. You can also grill them for a smoky flavour.
6. If necessary, cook in batches, being careful not to overcrowd the pan.
7. Once cooked, remove the kebabs from the pan and drain off excess oil on paper towels.
8. Serve warm with your favourite chutney or dip.
Recipe by Chef Amandeep Singh, Executive Sous Chef, The Westin Mumbai Garden City
Smoky BBQ Cornbuta
Indulge in rich, smoky flavour with Chef Amandeep Singh’s recipe for Smoky BBQ Corn Bhutta. This recipe elevates the popular street food with a mouthwatering barbecue twist. Charred corn is smothered in a flavourful BBQ sauce for a deliciously rich flavour. Perfect for grilling outdoors or indoors, Must-try recipes.
material:
Fresh corn
butter
Barbecue sauce
Smoked paprika
Grated cheddar cheese
Spring onion (finely chopped)
Method:
1. Grill or roast the corn until cooked through and slightly charred.
2. Spread a generous amount of butter over the hot corn.
3. Brush with tangy barbecue sauce.
4. Sprinkle with smoked paprika and grated cheddar cheese.
5. Garnish with finely chopped spring onions before serving.
Recipe by Chef Amandeep Singh, Executive Sous Chef, The Westin Mumbai Garden City
Spinach and Sesame Crackling Corn
Savor the delicious crunch of Crackling Spinach Corn with Sesame. This unique recipe by Arjun Shahi features crisp spinach leaves and tender corn kernels coated in a flavorful blend of spices and sesame. A perfect snack or side dish, it offers a satisfying balance of textures and delicious flavor in every bite.
material:
3 cups corn kernels or corn cobs
6 tablespoons cornflour
4 to 6 tablespoons rice flour
1/2 teaspoon ground pepper
Salt (as needed or 1/4 to 1/2 teaspoon)
4 cups water for parboiling the corn
Spice Powder for Crispy Corn
3/4 teaspoon powdered sugar and white sesame seeds
3/4 to 1 teaspoon of chat masala (optional)
Other materials:
2-3 tablespoons finely chopped onion
2 tablespoons chopped red, yellow and green peppers, green onions and sauteed spinach
1 tablespoon lemon juice (use only if needed)
Method:
1. Break off the cob 2. Begin plucking the kernels from the cob. Do not cut or remove with a knife as the kernels may pop in the oil.
2. Once you have picked all the kernels, separate any that are misshapen and use them in stir-fried vegetables.
3. Now, fill a pot with water, add a little salt and heat the water. (This section is optional, you can skip it if your corn is not hard)
4. Add the corn and cook for 2-3 minutes depending on the size of the corn. Drain in a colander.
5. Add the moistened corn to a bowl. Sprinkle with a little salt and pepper. It should taste a little salty.
6. First, sprinkle 3 tablespoons of corn flour and 3 tablespoons of rice flour. Mix well. If needed, sprinkle 1-2 tablespoons of water.
7. Repeat the process of sprinkling flour.
8. Heat oil in a deep frying pan. Once the oil is hot, drop two corns into it to check if the oil is hot enough.
Use a large spoon.
9. Immediately cover the pan.
10. Once crisp, transfer to a colander and soften on kitchen paper.
11. Once fried, transfer to a large bowl. Sprinkle with black pepper, salt, white paper, aromatic seasonings and a little powdered sugar and mix well.
12. Chop the onion, red bell pepper, yellow bell pepper, green bell pepper, spring onion, fried spinach and lemon juice.
When ready to serve, taste and add a few drops of lemon juice if desired. Chat masala has a slightly sour taste so use with care.
13. Transfer the crispy corn to a serving bowl and top with the spring onions, fried spinach and sesame seeds.
Recipe: Chef Arjun Shahi, Executive Chef, Kaner Bagh A Heritage Boutique Hotel
Corn Esquite
Corn esquites are popular Mexican street food It is a dish made from cooked corn kernels and is usually seasoned with a variety of ingredients such as lime juice, chili powder, mayonnaise, cotija cheese, and coriander. It is often served as a snack or appetizer and is known for its delicious tangy and spicy taste. This unique corn recipe provides perfectly roasted corn kernels, bursting with flavor and warmth, just what you need to brighten up a rainy day.
material:
15g olive oil
10 grams finely chopped onion
5 grams minced garlic
100 grams charred corn kernels
65g jalapeno mayonnaise
Chopped pickles
5 grams jalapeno pepper
A pinch of salt
25g Parmesan cheese Chives (optional)
Jalapeno mayonnaise
50g mayonnaise
15 grams pickled jalapenos
Mix mayonnaise and jalapeno in a blender.
Burnt corn
Grill the corn over charcoal until browned.
Remove the burnt corn kernels with a knife
Method:
1. Heat olive oil in a frying pan and add finely chopped onion and garlic.
2. Add the charred corn kernels and mix.
3. Pour in the jalapeno mayonnaise and mix until well combined with the corn.
4. Add grated Parmesan and chopped jalapeno.
5. Finish by garnishing with chives.
6. Serve garnished with Parmesan and chives.
Recipe: Chef Suheb, one8 Commune