Bhutta (Fire-Roasted Street Corn)
Corn on the cob roasted directly over charcoal until blackened in spots, then rubbed with a lime half dipped in chili, salt and chaat masala. The smoky, tangy taste of India's monsoon streets.
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Start your free weekContinue with free accessRoast
Roast the corn directly over a charcoal grill or gas flame, turning often, for 10–15 minutes until charred in patches and tender.
Mix the spice
Mix the chili powder, chaat masala and black salt on a small plate.
Rub and serve
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Roast
Roast the corn directly over a charcoal grill or gas flame, turning often, for 10–15 minutes until charred in patches and tender.
Mix the spice
Mix the chili powder, chaat masala and black salt on a small plate.
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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