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Corn Bhutta (Roasted Corn on the Cob)
30 min prep time
5 min cook time
10servings
Recipe by
May Abraham Fridel
Source
Indian Cuisine Diabetes Cookbook
Photo by
Renee Comet
How to Make Corn Bhutta (Roasted Corn on the Cob)
This recipe from Indian Cuisine Diabetes Cookbook, by May Abraham Fridel. To order directly from the American Diabetes Association, click here.
30 min prep time
5 min cook time
10servings
1/2 ear of corn
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Step-By-Step Instructions:
- Soak the corn (husks on) in large bowl or pot of water for 30 minutes.
- Remove the husks and silk from the corn. (Or you can roast corn with husks still on and remove the husks after roasting. This allows the corn to caramelize rather than char while roasting.)
- Roast corn on a grill or over an open gas flame (gas stove) on medium-high heat. Rotate each ear every 30 seconds or so, so the corn gets roasted evenly. (You will hear some kernels pop while cooking.) Remove roasted ears from the grill or flame and set aside.
- Mix cayenne, cumin, and salt in a bowl.
- Carefully remove the husks and silk from corn if you have not done so already. Dip lime halves into the spice mix to pick up the spices and rub all over corn, making sure to squeeze lime juice while doing so. Serve.
Nutrition facts
10 Servings
-
Serving Size
1/2 ear of corn
- Amount per serving Calories 60
-
Total Fat
1g
- Saturated Fat 0.1g
- Sodium 110mg
-
Total Carbohydrate
13g
- Dietary Fiber 2g
- Total Sugars 3g
- Protein 2g
- Potassium 140mg
- Phosphorous 45mg
Ingredients
large (7¾-9-inch-long) ears corn (husks on)
5
cayenne pepper
1 tsp
cumin (ground)
1/4 tsp
sea salt
1/2 tsp
fresh limes (halved)
3
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