Masala Butta or Spiced fire roasted corn on the cob is a favorite street snack in India when corn is in season. Street vendors roast the corn on coal fire or open grill, use a lime to rub in the Indian spices and serve it hot. People can be seen walking around with the corn in hand.
The spices can range from just salt + cayenne/red chili powder, to one or all of the following spice additions like ground cumin, chaat masala (recipe can also be found in my book), kala namak (Indian black salt) or Amchur (dry mango powder). Or rub Mint cilantro chutney all over! Try this favorite spiced corn for Labor day!
In the below picture, the front corn has been rubbed with the spices.
More Indian Potluck or Barbecue Snacks/side
- Roasted Masala Chickpeas
- Cucumber Tomato finger Sandwiches with Mint cilantro chutney
- Cumin spiced Crackers
- Masala Mac and cheese
- 4 or 5 ears of corn/butta (preferably white)
- 1 lime sliced into half and seeds removed
- 1 tsp or more cayenne/red chili powder
- 1½ tsp or more salt
- ¼ tsp cumin powder
- other additions:
- ¼ tsp or more chaat masala (recipe can be found in my cookbook), kala namak (Indian black salt), or amchoor (dry mango powder)
- Remove the corn husk and strings from the corn.
- Roast the corn on the grill or open gas flame (gas stove) at medium high heat. Move it around every 30 seconds or so, so the corn gets roasted evenly. You will hear some kernels pop. All the kernels will blacken to varying degrees.
- Mix all the spices in a bowl. Use a half lime to dip in the spice mix to pick up the spices and rub all over the corn, making sure to squeeze lime juice while doing so.
- Serve hot!
- For variation: Rub Mint cilantro chutney all over.