Masala Corn cob | Masala Bhutta

The sudden showers here in Pune call for something hot and spicy for evening tea. So tried this masala corn cob and it was juicy and spicy. I never knew that you can boil corn because in Hyderabad we never have it boiled. Very common sight in streets of Hyderabad during monsoon is cob roasted on charcoal. The charcoal gives an amazing earthy taste and lemon with spices is rubbed over gives a tangy twist. The rains give an amazing excuse to munch on these bhuttas. I first saw street vendors selling boiled corn cobs in Bangalore. I loved it too. So thought of bringing both together.  Its amazing. I chose sweet american cob as they are juicy and burst with sweetness. So do try it... Happy cooking...

Ingredients:

Corn cobs - 2( as many as u like actually :-))
Lemon - 1
Salt as required
Chilli powder - 1 tsp(more if you want it spicy)
Chaat masala - 1 tbsp
Oil/Butter - 1 1/2 tbsp

Method:

In a wide kadhai/pan add oil or butter. Add chilli powder.

Add cooked corn cobs and cook on a low heat. Turn the cobs regularly so that all the sides are roasted. Once done, sprinkle chaat masala and lemon juice on the cob and serve hot.

Pressure cook corn cobs in water(as required) for about 5 minutes(add salt in the water). Make sure they are not overcooked.
In a wide kadhai/pan add oil or butter. Add chilli powder and cooked corn cobs and cook on a low heat. Turn the cobs regularly so that all the sides are roasted. Once done, sprinkle chaat masala and lemon juice on the cob and serve hot.