Spiced Grilled Corn - Bhutta Masala?
In India, you will come across Masala Bhutta being cooked in open fire charcoal or wood in the roadside stall. It’s almost impossible to pass by without grabbing one on the go. The smoky flavor that you get from charcoal makes it extra special. We always do that in our camping trips.
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At home, however, I just use our outdoor gas stove to char the sweet corns to make this delicious nostalgic Spiced Grilled Corn!
Spices I used for Spiced Grilled Corn
You can use a wide variety of spices based on what you have at home. I like it very simple with just two ingredients: Black Salt (Kala Namak) - Black Salt is one of the most common source of seasoning salt used in most Indian recipes, like Indian chaats and spiced summer drinks! It does have a weird smell like rotten eggs or boiled eggs, however it tastes really nice and enhances the flavor. Black salt gives that extra smack in your taste bud that you cannot get from regular salt. However, if you can’t find or don’t like the smell of black salt, you can always substitute with regular kosher salt. Chili Powder - I used Kashmiri Chili powder, which is not too spicy. Sweet paprika is a good substitute too.
Can you boil the Corn
If you don’t want to grill or use the open fire to char the corn, you can definitely go ahead and boil the corn cobs too! Once boiled, let it cool down a bit and then rub the spice mix with lemon or lime wedges.
How to pick the best Corn on the Cob?
Two simple way to pick the best corn on the cob: Don’t remove the husk. It keeps the corn fresh for longer. You remove it just before you are ready to use the corn. Unless you are planning to use the corn in the next few hours, store the corn on cob in the fridge to keep it fresh. There are various different ways you can enjoy grilled corn. You can all different kind of topping you like, add cheese and extra sauce to make it tastier. I grew up eating Masala Bhutta this way, charred and then rubbed with the spice mix. It will always remain my absolute favorite!
