Bhutta: Spicy and Tangy Charred Corn
I’ve fallen in love with corn, but not just any corn - it’s bhutta, the spicy and tangy charred corn that I discovered on the streets of Mumbai. Give this recipe a try and experience the magic of bhutta right in your own backyard!
Now, I know what you’re thinking - “Sarah, corn? Really?” But hear me out. Bhutta is not your average corn on the cob. It’s a flavour explosion. And it’s all thanks to the magic of street vendors and their open flame grills.
You see, bhutta is not just a snack, it’s an experience. You have to stand on the side of the road, amidst the hustle and bustle of Mumbai, and watch as the vendors roast the corn over an open flame. It’s mesmerising. And the smell? It’s like a siren call that lures you in.
Then, when the bhutta is perfectly charred, the vendor will rub it with a mixture of chilli powder, salt, and lime juice. And that’s when the magic happens. The sweet corn is transformed into a spicy, tangy, and slightly smoky treat that will make your taste buds dance.
So, if you ever find yourself in Mumbai, try bhutta. It’s perfect during monsoon season when corn is in abundance, but honestly, it’s good any time of year. And if you can’t make it to India, try making it at home. Just grill some corn, season it with Hot Toddy Birds Eye chilli sauce, salt, and lime juice, and you’ll have a taste of Mumbai right in your own kitchen.
Servings: 2-4
Cooking time: 15 mins
Ingredients
4 ears of corn, husks removed
1 teaspoon Hot Toddy Birds Eye Mango Chilli sauce
1 teaspoon salt
Juice of 1 lime
Instructions
- Preheat your grill or bbq to medium-high heat.
- Grill the corn for 10-12 minutes, turning occasionally, until charred on all sides.
- Mix the Hot Toddy Birdseye mango chilli, salt, and lime juice in a small bowl.
- Brush the mixture onto the grilled corn, making sure to coat all sides evenly.