Tuesday, July 23, 2013

CORN ON THE COB

CORN ON THE COB

India has a wide variety of street food and corn on the cob ( popularly called " bhutta") is one of the most popular. It is best had when it is roasted for you on a charcoal fire. The vendor applies a rich coating of masala to give you a delightful snack.

We had this at home yesterday when it was raining heavily outside. The monsoon in Bangalore, where I live, brings in a charm of it's own, provided of course that you are safe and snug at home. Hot corns on the cob followed by piping hot coffee (which makes your lips burn after eating the spicy corn) adds to this charm.

If you have got stuck in the rain and got soaked to the bone or got caught in one of those many traffic jams that make driving in the city on a rainy day such a horrible experience, you can always make up for that bad experience by having hot corns on the cob on getting home!

It's simple to make and tastes great. How much spice you add to it is entirely up to you. I have two options to eat corn on the cob. One is with a hot, green chutney that I make specially for the corn, but yesterday we settled for a mix of chilli powder, salt, and lemon juice.

The best way to eat the corn is to place it in a bed made of its own leaves that you have peeled as you would a banana, you then bite off the hot corn while holding the small bit of the stem that you retain.



Ingredients:

  • Cobs of Corn, with fleshy kernels, 2
  • Lemon,  1, cut into wedges
  • Salt, 2 tsps or to taste
  • Red chilli powder, 1 tsp or to taste
 Method:

  • Roast the corn over a flame on your stove. See that it is evenly roasted. Avoid the corn getting charred.
  • Prepare a mixture of the salt and the red chilli powder. The ratio is dependent on your individual taste.
  • Coat the corn with the mixture of salt and red chilli powder making sure it is evenly coated
  • Rub the entire corn with the  wedges of lime
  • Serve hot