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.

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.