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. 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 tacosThis 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 thats easy to recreate at home. Ingredients:Corn Bhuta 2 ears Small corn tortillas 8 noShredded cabbage 1 CupDiced red onion ½ cupCrumbled feta cheese ½ cupSliced avocado 1 noSour cream ¼ cupWedge cut lime 1 noOlive oil 1 tbspSmoked paprika 1 tspChopped cilantroSalt 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 kebabThese 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 Singhs 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 cupsMashed potatoes 1 cupGrated cheese (cheddar or mozzarella) ½ cupFinely chopped onion 1Finely chopped green chillies 2Minced garlic cloves 2Grated ginger 1 tbspTurmeric powder ½ tspCumin powder 1 tspCoriander powder 1 tspGaram masala ½ tspBreadcrumbs ¼ cupSalt to tasteOil 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, turmericpowder, 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 BhuttaIndulge 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, its a must-try recipe. Ingredients:Fresh corn on the cobButterBBQ sauceSmoked paprikaGrated cheddar cheeseGreen onions, finely chopped Method:1. Grill or roast the corn on the cob until its 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 seedsTreat 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 noCorn flour 6 tbspRice flour 4 to 6 tbspPepper powder ½ tspSalt as needed or ¼ to ½ tspWater for parboiling corn 4 cupsSpice powders for crispy cornIcing sugar and white sesame seeds ¾ tspChaat masala (use to suit your taste) ¾ to 1 tsp Other Ingredients:Onions finely chopped 2 to 3 tbspRed, Yellow, Green Capsicum Chopped, Spring Onion, Fry Spinach 2 tbspLemon 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 kernelswith 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 onlywhen 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 esquitesCorn 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. Its 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–15gFinely chopped onion 10 gmFinely chopped garlic 5 gmCharred corn kernels 100 gmJalapeno mayo 65 gmChopped pickledJalapeno 5 gmsalt to tasteParmesan 25 gm chives (optional)For the jalapeno mayoMayonnaise 50 gmPickled jalapeno 15 gmBlend the mayonnaise and jalapeno in mixerFor the charred cornRoast a whole corn on an open charcoal fire till charredRemove the charred corn kernels with a knife Method:1. Heat olive oil in a pan, add the finely chopped onions and garlic and saute2. Add the Charred corn kernels and toss.3. Pour in the Jalapeno Mayo and toss till the corn is nicely coated4. Add the grated parmesan and chopped jalapenos5. Finish it with chopped chives6. Serve garnished with parmesan and chives. Recipe by Chef Suheb, one8 Commune