Spice-rubbed Roasted Corn (Masala Bhutta).
See the video at bottom of page. It should help clarify the technique used here.
Commonly eaten as street food in India and Pakistan, this “masala bhutta” recipe elevates the flavor of roasted corn by rubbing it with lemon/lime and south asian spices.
Credit goes my friend Ferhan who introduced me to this when we bought roasted corn from a street vendor at Seattle’s Pike Place. We got some bewildered looks when he asked to add only lemon juice and chilli powder (while everyone else was getting cheese, sour cream, and butter). Ferhan’s topping choices were much healthier and still delicious!
Masala Bhutta Recipe.
- 4 ears of roasted corn – if you like them charred, grill with husks off (as we did here); otherwise see recipe/technique in “how to grill corn”;
- 1-2 lemons or limes, cut in half
- South Asian spices: select all or some of the below:
- 4 tablespoons Chaat Masala
- 2 tablespoons Chilli Powder
- 1/2 teaspoon Cayenne (optional, add this only if you like it spicy)
- 1/2 teaspoon Paprika
- Salt to taste (if needed)
- Choose which spices you want and mix them together. Give them a taste and add salt if you feel it’s needed.
- Dip the 1/2 lemon/lime into the south asian spices.
- Rub the lemon/lime and spice mixture against the corn while squeezing out the lemon/lime juice.