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Celebrate the Monsoons ~ Masala Bhutta {Recipe for Indian Style Spicy Corn on the Cob}

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Indian Style Masala Corn

Indian Style Masala Corn

A few weeks ago, I posted a recipe for Fresh Corn Papdi Chaat. I made this to celebrate the monsoons. In the parts where I live, fresh corn on the cob is still available and the recipe I am sharing here is one of my favourite ways to eat it. I first had this at a party at our friend DJ’s place. this was the first time I tasted boiled corn with a coating of spicy sauce and it was phenomenal. I asked his wife M for the recipe immediately and cannot claim that I remembered all of it. I tried to replicate this from memory. If you like boiled corn, but are looking for something with a nice kick, this is just the recipe for you. Try it and you will never want to go back to eating plain boiled corn!

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Masala Bhutta (Spicy Corn on the Cob – Makes 4 servings)

Fresh Corn on the Cob          2, broken into two, covering and silk removed

Vegetable Oil                          2 teaspoons

Tamarind pulp                        ¼ cup

Red Chilli Powder                  1 teaspoon

Salt                                           to taste

Sugar                                       1 teaspoon

Cumin Powder                       ¼ teaspoon

  • Break the corn into two pieces and boil the fresh corn with a little salt added in a pressure cooker till cooked, about 3-4 whistles.
  •  Cool the cooker and remove and drain the corn, set aside.
  •  In a pan, heat the oil and add the tamarind paste, red chilli powder, salt, sugar and cumin powder and cook with 1/4cup of water to form thick sauce.
  • Add the boiled corn into this and sauté for 3-4 minutes, turning them over so that the masala coats the corn well.
  • Simmer for 2 minutes, remove and serve hot.
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