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
Print Recipe >
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
- % Daily value*
-
Total Fat
1g
1%-
Saturated Fat
0.1g
<1% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
110mg
5% -
Total Carbohydrate
13g
5%-
Dietary Fiber
2g
7% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
2g
-
Potassium
140mg
3%
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