Bhutta (Corn on the Cob)
A short home-style guide to Bhutta (Corn on the Cob), with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Sweetcorn (Makai ke dane)No sweetcorn? Use peas, or skip.
- Butter (Makhan)No butter? Use ghee or oil.
On the stove
- Roast corn cobs directly over a gas flame, turning, until charred in spots.
- Rub with a lemon wedge dipped in salt and red chilli, and brush with butter if you like.
In the air fryer (about 18 min)
- Brush corn cobs with a little butter or oil.
- Air fry at 200°C for 12 to 15 minutes, turning halfway, until charred in spots.
- Rub with a lemon wedge dipped in salt and red chilli.
Air fryer tip: Cut long cobs in half so they fit the basket.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.