Five must-try Bhutta recipes to enjoy this monsoon

As the clouds pour across the island city, a bunch of carts appear at popular spots like Juhu Chowpatty, Marine Drive, Bandstand, and more. On taking a closer look, decks of plump, vibrant yellow edibles come into picture.

Bhutta or roasted corn on the cob, is an essential Indian street food, cherished during the monsoon season. Up in the northern hill stations, it is still roasted over hot coals and rubbed with a mixture of lime, chili powder, salt and served packing a punch of indulgent flavours.

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This crunchy snack is known for its masala-coated exterior and juicy kernels that are soft on the interiors. Loved for its simplicity and nostalgic appeal, this snack is a crowd favourite during rainy days. This monsoon, Indian chefs are infusing their creativity into this classic favourite, transforming bhutta into a gourmet experience.

Five unique bhutta recipes shared by Indian chefs:
Corn bhutta tacos
This corn recipe by Chef Ruffy Shaikh blends traditional Indian street food with a Mexican twist. It features charred corn kernels seasoned to perfection. Nestled in warm tortillas and topped with garnishes, these tacos promise a delightful culinary adventure that's easy to recreate at home.

Ingredients:
Corn Bhuta 2 ears
Small corn tortillas 8 no
Shredded cabbage 1 Cup
Diced red onion ½ cup
Crumbled feta cheese ½ cup
Sliced avocado 1 no
Sour cream ¼ cup
Wedge cut lime 1 no
Olive oil 1 tbsp
Smoked paprika 1 tsp
Chopped cilantro
Salt and pepper to taste

Method:
1. Roast the corn until blackened and cooked, then cut the kernels from the cob.
2. In a pan, heat the olive oil over medium heat. Combine the corn kernels, smoked paprika, salt and pepper. Sauté for 3 to 4 minutes.
3. Warm the corn tortillas on a heated skillet or griddle.
4. Place a layer of shredded cabbage on each tortilla, then top with sauteed corn, sliced red onion, and crumbled cheese.
4. Top with avocado slices, sour cream, and lime juice.
5. Garnish with fresh cilantro and serve immediately.

Recipe by Chef Ruffy Shaikh, Sr. Sous Chef, ITC Grand Central

Bhutte ki keesh kebab
These Kebabs are a delightful twist on the traditional Bhuttey Ki Keesh, blending the flavours of corn, spices, and cheese into bite-sized treats. Chef Amandeep Singh's Bhutta recipe is perfect for monsoon evenings or as a party appetiser. These kebabs offer a crunchy exterior with a creamy, cheesy centre, making them irresistible to snack on.

Ingredients:
Grated corn kernels (fresh or frozen) 2 cups
Mashed potatoes 1 cup
Grated cheese (cheddar or mozzarella) ½ cup
Finely chopped onion 1
Finely chopped green chillies 2Minced garlic cloves 2
Grated ginger 1 tbsp
Turmeric powder ½ tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Garam masala ½ tsp
Breadcrumbs ¼ cup
Salt to taste
Oil for frying

Method:
1. In a mixing bowl, combine the grated corn kernels, mashed potatoes, grated cheese, chopped onion, green chillies, minced garlic, grated ginger, turmeric
powder, cumin powder, coriander powder, garam masala, breadcrumbs, and salt. Mix well to form a dough-like mixture.
2. Take small portions of the mixture and shape them into flat round kebabs. Ensure they hold their shape well.
3. Heat oil in a frying pan or grill pan over medium heat.
4. Place the kebabs on the pan and cook until they turn golden brown and crispy on both sides. You can also grill them for a smoky flavour.
6. Cook in batches if necessary, ensuring not to overcrowd the pan.
7. Once cooked, remove the kebabs from the pan and drain the excess oil on a paper towel.
8. Serve hot with your favourite chutney or dip.

Recipe by Chef Amandeep Singh Executive Sous Chef, The Westin Mumbai Garden City

Smoky BBQ Corn Bhutta
Indulge in the rich, smoky flavours with this smoky BBQ Corn Bhutta recipe by Chef Amandeep Singh. This recipe elevates the beloved street food with a tantalising barbecue twist. Charred corn on the cob is generously brushed with a savory BBQ sauce, imparting a deliciously robust taste. Perfect for grilling outdoors or indoors, it's a must-try recipe.

Ingredients:
Fresh corn on the cob
Butter
BBQ sauce
Smoked paprika
Grated cheddar cheese
Green onions, finely chopped

Method:
1. Grill or roast the corn on the cob until it's cooked and slightly charred.
2. Spread butter generously over the hot corn.
3. Brush with tangy BBQ sauce.
4. Sprinkle with smoked paprika and grated cheddar cheese.
5. Garnish with finely chopped green onions before serving.

Recipe by Chef Amandeep Singh Executive Sous Chef, The Westin Mumbai Garden City

Crackling spinach corn with sesame seeds
Treat your taste buds to the delightful crunch of Crackling Spinach Corn with Sesame Seeds! This unique recipe by Arjun Shahi combines crispy spinach leaves and tender corn kernels, coated in a flavourful blend of spices and sesame seeds. Perfect as a snack or side dish, with a satisfying balance of textures and a burst of savory goodness in every bite.

Ingredients:
Corn kernels or corn cobs 3 cups or 3 no
Corn flour 6 tbsp
Rice flour 4 to 6 tbsp
Pepper powder ½ tsp
Salt as needed or ¼ to ½ tsp
Water for parboiling corn 4 cups
Spice powders for crispy corn
Icing sugar and white sesame seeds ¾ tsp
Chaat masala (use to suit your taste) ¾ to 1 tsp

Other Ingredients:
Onions finely chopped 2 to 3 tbsp
Red, Yellow, Green Capsicum Chopped, Spring Onion, Fry Spinach 2 tbsp
Lemon juice (use only if needed) 1 tbsp

Method:
1. Break the cob to 2. Begin to pick the kernels from the cob. Do not chop them or remove them with a knife; sometimes the cut kernels burst in oil.
2. Once you finish picking all the kernels, separate those that are out of shape. Use them up in your veggie stir fry.
3. Next, add some salt to a pot of water and heat up the water. (This section is optional. You can skip it if the corn is not hard)
4. Add the corn and boil just for 2 to 3 mins depending on the corn. Drain them in a colander.
5. Add the moist corn to a mixing bowl. Sprinkle some salt and pepper. They must taste slightly salty.
6. Start by sprinkling 3 tbsp of corn flour and 3 tbsp of rice flour. Toss them well. If needed sprinkle 1 to 2 tbsp water.
7. Repeat sprinkling flour.
8. Heat oil in a deep pan for frying. When the oil turns hot, drop 2 kernels to check if the oil is hot enough. Drop the kernels
with the help of a large spoon.
9. Quickly cover the pan.
10. Remove them to a colander when they turn crisp. A kitchen tissue makes them soft.
11. Transfer them to a large bowl when finished frying them. ⁠Sprinkle black pepper, salt, white paper, aromatic seasoning powder, and a little bit of Icing sugar. Toss them well.
12. Chop onions, Red, Yellow, Green Capsicum Chopped, Spring Onion, Deep Fried Spinach and lemon juice. Add them only
when you are ready to eat. Check the taste and then add a few drops of lemon juice if needed. Chaat masala also tastes slightly tangy so use it with caution.
13. Transfer crispy corn to a serving bowl and top with spring onion, fried spinach and Sesame seeds.

Recipe by Chef Arjun Shahi, Executive Chef, Kaner Bagh, A Heritage Boutique Hotel

Corn esquites
Corn esquites is a popular Mexican street food dish made from cooked corn kernels that are typically seasoned with a variety of ingredients such as lime juice, chili powder, mayonnaise, cotija cheese and cilantro. It's often served as a snack or appetizer and is known for its deliciously tangy and spicy flavors. This unique corn recipe offers perfectly roasted corn kernels, bursting with flavor and warmth, just what you need to brighten up a rainy day.

Ingredients:
olive oil-15g
Finely chopped onion 10 gm
Finely chopped garlic 5 gm
Charred corn kernels 100 gm
Jalapeno mayo 65 gm
Chopped pickled
Jalapeno 5 gm
salt to taste
Parmesan 25 gm chives (optional)
For the jalapeno mayo
Mayonnaise 50 gm
Pickled jalapeno 15 gm
Blend the mayonnaise and jalapeno in mixer
For the charred corn
Roast a whole corn on an open charcoal fire till charred
Remove the charred corn kernels with a knife

Method:
1. Heat olive oil in a pan, add the finely chopped onions and garlic and saute
2. Add the Charred corn kernels and toss.
3. Pour in the Jalapeno Mayo and toss till the corn is nicely coated
4. Add the grated parmesan and chopped jalapenos
5. Finish it with chopped chives
6. Serve garnished with parmesan and chives.

Recipe by Chef Suheb, one8 Commune