Want to make Masala Bhutta, just like Juhu Beach? Smoky, charred corn rubbed with lemon, salt and spice. The iconic Indian street corn is easier to recreate at home than you think. In this post, I'll show you how to make authentic masala bhutta plus and an easy air fryer corn on the cob version for a quick, mess-free option, all in 15 minutes.
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Jump to:
- My Memories of Indian Street Corn on the Cob, Bhutta
- Ingredients for Masala Bhutta
- Instructions to make Bhutta on Gas Stove (Authentic Indian Street Style Corn on the Cob)
- How to make Air Fryer Corn on the Cob or Masala Bhutta
- Anvita's Top Tips
- Mexican Street Corn Variation
- How to serve Corn on the Cob at a party
- Related
- Indian Street Style Masala Bhutta Corn on the Cob (Air Fryer +Stove Top)
My Memories of Indian Street Corn on the Cob, Bhutta
If you've ever been to Juhu Beach in Mumbai, you know exactly what makes masala bhutta so special. The smell of smoky corn drifting through the air, the sound of waves crashing, and the sight of vendors roasting corn over open flames. This iconic Indian street corn on the cob is roasted until perfectly charred, then rubbed with lemon, salt, and spices for that bold, tangy flavor that instantly takes you back to those breezy beach evenings. That is the memory I try to recreate here. Specially on rainy days. Nothing like a masala bhutta and a cup of masala chai.
So let me show you how to make that Mumbai street style Masala Bhutta, not just on the stove top but also in the air fryer. I am also sharing some important tips and tricks to make it as authentic as possible.
Ingredients for Masala Bhutta
- Fresh Corn on the cob. For today's recipe I am using American Sweet Corn, the kind of corn you can pick up from any grocery store, any time of the year. Honestly I have come to like the medley of sweet, spicy and tangy flavors, all in one bite. However if you prefer the earthy, milk white kernel of the Desi Bhutta, I have often spotted it at my local Asian grocery store like HMart. So if you live close to a HMart, it might be worth checking.
- Butter, irrespective of what butter you use, salted or unsalted, melt the butter. If using salted butter be mindful of the chaat masala or salt you rub later.
- Masala Bhutta seasoning, I used kashmiri red chili powder or you can even use paprika & chaat masala. If you prefer you can add kala namak too, but kids these days, don't enjoy the aroma.
- Lemon, you will also need a fresh lemon to rub the masalas onto the corn.
- Optional, if you like a little depth of flavor, I sometimes add kala namak, chopped cilantro and some green chili paste for some extra heat.
Instructions to make Bhutta on Gas Stove (Authentic Indian Street Style Corn on the Cob)
For that Mumbai flavor, put that corn directly onto the gas flame. This is my preferred method because the smokiness you get from this method is something the air fryer cannot replicate. This is the version that will take you back to India for sure.
- Begin with peeling and cleaning out all the silk. Leave a short bit of the husk at the base as a handle, it comes handy when holding the bhutta.
- Lay the corn directly across the burner on medium heat and let is sit 30-45 seconds before you start rotating.
- You are looking for uneven patchy charring, some kernel golden, some deep brown, a few at the tips almost black.
- Don't be alarmed with the dar black spots, the char is where the smoky sweetness lives. Keep rotating for 5 to 8 minutes, until the whole corn on the cob is blistered.
- Then apply the melted butter using a brush, followed by a spice dipped lemon. Dip the cut face of the lemon half directly into the spice mix and press firmly against the hot cob, rubbed in short quick stores while the sizzle is still happening. Eat right away with a hot cup of masala chai.
How to make Air Fryer Corn on the Cob or Masala Bhutta
Although the air fryer corn on the cob is no where close to the open gas flame result, but it's meaningfully close. When I don't want to stand around the gas roasting individual bhutta, this is my goto method for a large batch and the best part, it's done in 15 minutes straight.
- Peel out the husks, pull out the silk threads.
- If the cobs are too long for your basket cut them into halves.
- Preheat the air fryer at 400 F and then place the cobs in the basket and roast the corn at 400 F for 12-15 minutes, flipping them half way through, until you notice a few blisters. They will not be as many as direct flame method.
- Once ready, make sure to rub the butter and spiced lemon half while the corn on the cob is still hot. Enjoy it while its hot.
Anvita's Top Tips
- When roasting directly on flame, roast on medium heat rather than high heat or all your kernels will simply just burn instead of being charred.
- I always rub the spices when the corn is hot. Hot corn absorbs the rub. Warm corn just wears it. There is no middle ground on this.
- Keep rotating the corn evenly when roasting on direct flame, however roatet the corn only once when roasting in air fryer.
- Preheating the air fryer is worth it or else it will cost you the browning on the first side of the corn.
Mexican Street Corn Variation
Although I love my desi masala bhutta, I have also come to like the Mexican street Corn because it's juicy and has a creamy coating outside. It's seasoned with Mayo, butter, lime, chili powder, cotija cheese.
How to serve Corn on the Cob at a party
Come summers, If I am hosting a chaat party, I often have masala bhutta on the menu. I either serve it as a whole corn on the cob or I simply just roast the bhutta ahead of time and just make masala corn ribs, by cutting an ear lengthwise.
Related
Looking for other recipes like this? Try these:
Indian Street Style Masala Bhutta Corn on the Cob (Air Fryer +Stove Top)
Servings:
Calories:
Ingredients
- 4 ears fresh corn on the cob
- 1 tablespoon butter melted
Masala Bhutta Seasoning
- 1 tablespoon kashmiri red chili powder or paprika
- 1 tablespoon chaat masala
- 1 fresh lemon halved
- 1 tablespoon kala namak optional
Instructions
Authentic Stove Top Masala Bhutta
- Begin with peeling and cleaning out all the silk. Leave a short bit of the husk at the base as a handle, it comes handy when holding the bhutta.
- Lay the corn directly across the burner on medium heat and let is sit 30-45 seconds before you start rotating.
- You are looking for uneven patchy charring, some kernel golden, some deep brown, a few at the tips almost black.
- Don't be alarmed with the dar black spots, the char is where the smoky sweetness lives. Keep rotating for 5 to 8 minutes, until the whole corn on the cob is blistered.
- Then apply the melted butter using a brush, followed by a spice dipped lemon. Dip the cut face of the lemon half directly into the spice mix and press firmly against the hot cob, rubbed in short quick stores while the sizzle is still happening. Eat right away with a hot cup of masala chai.
How to make Air Fryer Corn on the Cob or Masala Bhutta
- Peel out the husks, pull out the silk threads.
- If the cobs are too long for your basket cut them into halves.
- Preheat the air fryer at 400 F and then place the cobs in the basket and roast the corn at 400 F for 12-15 minutes, flipping them half way through, until you notice a few blisters. They will not be as many as direct flame method.
- Once ready, make sure to rub the butter and spiced lemon half while the corn on the cob is still hot. Enjoy it while its hot.
mary m says
I cook mine in the husk all the time. I trim off the ends first. If large I cook for 4 minutes,