Bhutta (Corn on the Cob)
A home-style recipe for Bhutta (Corn on the Cob). Serves 4, ready in about 20 minutes, with steps for the usual way and for the air fryer.
Ingredients
- 4 corn cobs (bhutta), husks and silk removed
- 1 lemon, cut into 4 wedges
- 1 tsp salt
- 1 tsp red chilli powder
- 1 tbsp butter (makhan), melted (optional)
Missing something?
- No sweetcorn? Use peas, or skip.
- No butter? Use ghee or oil.
On the stove
- Hold a cob with tongs directly over a medium gas flame. Roast for 10–15 minutes, turning every minute or so, until the kernels are charred in spots all over.
- Mix the salt and chilli on a small plate.
- Dip a lemon wedge in the salt and chilli and rub it firmly all over the hot cob, squeezing as you go.
- Brush with butter if you like and serve hot. Repeat with the rest of the cobs.
Tip: No gas flame? Roast the cobs on a hot tawa or grill pan, turning, for 15 minutes.
In the air fryer (about 18 min)
- Brush corn cobs with a little butter or oil.
- Air fry at 200°C for 12 to 15 minutes, turning halfway, until charred in spots.
- Rub with a lemon wedge dipped in salt and red chilli.
Air fryer tip: Cut long cobs in half so they fit the basket.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.