Barish wala bhutta, also known as 'rain-soaked corn,' is a popular street food in India, especially during the monsoon season when fresh corn is abundant. Roasted over open flames or grills, the corn cobs acquire a smoky and charred flavor. They are then slathered with tangy and spicy toppings like lemon juice, chili powder, salt, and chaat masala, sometimes with butter or ghee. This delightful snack is perfect for enjoying on rainy days and is...
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Mix butter and red chili powder. Coat all corn cobs properly.
Place the corn cobs directly over an open flame or grill.
Roast them evenly, turning occasionally, until the kernels are charred and smoky.
Mix lemon juice, chili powder, salt, and chaat masala in a small bowl.
Dip the lemon slice in spices and rub it over the corn cobs.
Serve immediately and enjoy the smoky, tangy, and spicy flavors.
For an extra smoky flavor, roast the corn over a charcoal grill instead of a gas flame.
Adjust the spice levels according to your preference.
Use fresh corn for the best taste and juiciness.
Can I use frozen corn for this recipe?
While fresh corn is ideal for this recipe, you can use frozen corn cobs if fresh ones are unavailable. Ensure they are thawed before roasting.
What can I use instead of chaat masala?
If chaat masala is unavailable, you can substitute it with a mix of cumin powder and black salt for a similar tangy flavor.
Can I make this recipe without butter or ghee?
Yes, you can skip butter or ghee for a lighter version. The spice mixture alone provides plenty of flavor.
How do I store leftover roasted corn?
Wrap the roasted corn in aluminum foil and store it in the refrigerator. Reheat it in an oven or on a grill before serving.
What other toppings can I add?
You can experiment with grated cheese, garlic butter, or finely chopped herbs like cilantro for added flavor.
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