Every winter evening in Sukkur, there is one sound I wait for: the bhutta wala calling out from his cart, with the smell of corn and lemon drifting down the street. When my kids were small, a bhutta in a paper wrapper was the best treat in the world. These days, I make it at home in fifteen minutes, and honestly, it tastes just as good.
This masala bhutta is as simple as it gets. Sweet corn cobs are boiled until tender, brushed with a little butter while hot, and then rubbed with a spicy mix of chaat masala, red chilli powder, roasted cumin and black salt. A squeeze of fresh lemon right on top makes the whole thing pop. Sweet, salty, sour and spicy, all in one bite.
If you love snacks with a chaat-masala kick, you will also enjoy my tali hui hari mirch on the side of your evening chai.
Why You’ll Love This Masala Bhutta
- Ready in 15 minutes: boil, brush, sprinkle, squeeze. That’s it.
- Street-style flavour at home: the lemon and chaat masala combination tastes just like the bhutta from a cart.
- Healthy snack: boiled corn is filling and full of fibre, with no deep frying.
- Kids love it: just go easy on the red chilli for little ones.
Ingredients You Need
Corn on the cob: fresh sweet corn with plump, shiny kernels works best. Remove the husk and silk.
For the masala: chaat masala, red chilli powder, roasted cumin powder, black salt (kala namak) and a pinch of regular salt.
To finish: a little butter and fresh lemons.
My Tips for Perfect Masala Bhutta
- Don’t over-boil. Fresh corn needs only 8 to 10 minutes. Over-boiled corn turns chewy and loses its sweetness.
- Add a little sugar to the water if your corn isn’t very sweet. It brings out the natural flavour.
- Butter while hot. A thin layer of butter helps the masala stick to every kernel.
- Rub with the lemon itself. Dip the cut side of a lemon half into the masala and rub it over the corn, the way street vendors do. It spreads the masala and lemon juice together.
- Want a smoky taste? After boiling, hold the cob over an open flame for a minute until a few kernels char.
Serving Ideas
Serve the bhutta whole for a fun snack, or cut each cob into 3 pieces for kids and parties. You can also slice the kernels off and toss them with the same masala, chopped onion, tomato and coriander for a quick corn chaat.
Masala Bhutta (Spicy Boiled Corn)
Ingredients
Method
- Bring a large pot of water to a boil with the salt and sugar. Add the corn cobs and boil for 8 to 10 minutes until the kernels are tender.
- Meanwhile, mix the chaat masala, red chilli powder, roasted cumin and black salt in a small plate.
- Lift the corn out of the water and pat dry. While still hot, brush each cob with a little butter.
- Dip the cut side of a lemon half into the masala and rub it all over the corn, squeezing gently so the juice spreads with the masala.
- Sprinkle a little extra masala on top and serve hot with lemon wedges.
Notes
Frequently Asked Questions
How long should I boil corn on the cob?
Fresh sweet corn needs 8 to 10 minutes in boiling water. Older or local desi corn may need 15 to 20 minutes. It is ready when the kernels are tender when pressed.
Can I use frozen corn on the cob?
Yes. Boil frozen cobs directly without thawing for about 10 to 12 minutes.
What is the difference between bhutta and masala bhutta?
Bhutta is simply corn on the cob, usually roasted on coals. Masala bhutta is finished with a spicy chaat masala mix and lemon.
Can I skip the butter?
Yes. Just rub the hot corn with the lemon half first so the masala still sticks.
How do I make it less spicy?
Leave out the red chilli powder and use only chaat masala and a little black salt.
