sweet corn 50₹/- only
sweet corn 🌽 50₹/- only is a easy Indian recipe that serves 1. 210 calories per serving. Recipe by Flavourful Feeds on YouTube.
Prep: 10 min | Cook: 10 min | Total: 25 min
Cost: $1.19 total, $1.19 per serving
Ingredients
- 1 ear Corn on the Cob (fresh, husk and silk removed)
- 1 tablespoon Unsalted Butter (melted; can substitute with oil for vegan version)
- 1 teaspoon Chaat Masala (store‑bought 16‑spice blend or homemade (cumin, coriander, black salt, chili powder))
- 2 tablespoons Tamarind Chutney (sweet‑tangy, ready‑made or homemade)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 pinch Salt (to taste)
- 1 tablespoon Fresh Cilantro (chopped, optional garnish)
Instructions
Shuck the Corn
Remove the husk and all silk threads from the ear of corn, rinsing under cold water to clean any remaining fibers.
Time: PT5M
Pre‑heat the Grill
Heat the grill or grill pan over medium‑high heat until it reaches about 200 °C (392 °F).
Time: PT3M
Temperature: 200°C
Grill the Corn
Place the shucked ear directly on the grill. Turn every 2‑3 minutes, brushing with melted butter, until the kernels are lightly charred and tender, about 8‑10 minutes total.
Time: PT10M
Temperature: 200°C
Prepare the Tamarind‑Lemon Chutney Mix
In a small mixing bowl, combine tamarind chutney, fresh lemon juice, chaat masala, and a pinch of salt. Stir until smooth.
Time: PT3M
Assemble in the Glass
Using tongs, transfer the hot grilled corn into the 250 ml glass. Drizzle the tamarind‑lemon mixture over the corn, then sprinkle a little extra chaat masala and chopped cilantro on top.
Time: PT2M
Serve Immediately
Enjoy the spicy, tangy corn straight from the glass while hot.
Time: PT0M
Nutrition Facts
- Calories
- 210
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan (use oil instead of butter)
Allergens: Corn, Dairy (if butter is used)
Ingredient Substitutions
- Instead of Corn on the Cob: Frozen corn kernels
- Instead of Unsalted Butter: Olive oil, Ghee
- Instead of Chaat Masala: Tajín, Paprika + salt
- Instead of Tamarind Chutney: Lime juice + brown sugar
- Instead of Lemon Juice: Lime juice
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Grill or Grill Pan
- Knife
- Cutting Board
- Mixing Bowl
- Spoon
- Tongs
- 250 ml Glass
Critical Steps — Do Not Skip
- Shucking the corn completely to avoid burnt silk.
- Grilling the corn evenly and achieving a light char.
- Mixing the tamarind‑lemon chutney with chaat masala for balanced flavor.
- Applying the sauce while the corn is still hot for maximum absorption.
Chef Tips from the Video
- For extra smoky flavor, grill the corn over an open flame or charcoal.
- Brush the corn with a little ghee instead of butter for a richer taste.
- Add a pinch of roasted cumin powder just before serving for an aromatic boost.
Troubleshooting
Corn is undercooked and tough.
Increase grilling time by 2‑3 minutes or briefly boil the ear for 5 minutes before grilling.
Sauce is too sour.
Add a teaspoon of sugar or honey to balance the tang.
Spice blend is too salty.
Dilute with a little extra tamarind chutney or add more lemon juice.
Storage
Refrigerator: Tamarind chutney keeps up to 1 week; leftover grilled corn can be stored in an airtight container for 2 days.
Freezer: Cooked corn can be frozen for up to 2 months; thaw before reheating.
Room temperature: Do not leave the assembled dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare tamarind chutney a day ahead and store in the fridge.
- Mix the chaat‑masala blend in bulk for quick use.
- Grill extra ears of corn and reheat quickly in a hot pan before serving.
Frequently Asked Questions
What is the cultural significance and history of spicy roasted corn (bhutta) in Indian street food culture?
Roasted corn, known as bhutta, is a beloved Indian street snack that dates back to colonial times when vendors sold it from portable carts. It reflects the Indian love for bold, tangy flavors, often served with chutneys, spices, and a squeeze of lemon, making it a quick, affordable treat for workers and travelers.
What regional variations of corn on the cob exist within Indian cuisine?
In North India, bhutta is typically grilled and tossed with chaat masala, lemon, and butter. In the South, it may be coated with ghee, red chili powder, and grated coconut. Western states like Gujarat add a sweet‑spicy masala, while Maharashtra often serves it with a spicy garlic butter spread.
How is spicy roasted corn traditionally served in Indian street markets?
Vendors usually serve the hot corn in a small paper cone or a clear glass, drizzling melted butter, sprinkling a generous amount of chaat masala, adding tamarind or coriander chutney, and finishing with a fresh squeeze of lemon. The presentation in a glass makes it easy to eat on the go.
During which Indian festivals or celebrations is bhutta commonly enjoyed?
Bhutta is a popular snack during monsoon festivals, fairs, and local melas because the warm, smoky flavor pairs well with rainy weather. It also appears at harvest celebrations in rural areas where fresh corn is abundant.
What makes this spicy roasted corn recipe from Flavourful Feeds unique compared to other Indian corn recipes?
Flavourful Feeds highlights a balanced tamarind‑lemon chutney combined with a classic 16‑spice chaat masala, served in a 250 ml glass for a modern, Instagram‑ready presentation. The recipe keeps the spice level "normal" yet vibrant, making it accessible for most palates.
What are the authentic traditional ingredients for Indian spicy roasted corn versus acceptable substitutes?
Authentic ingredients include fresh corn, melted butter or ghee, chaat masala (a blend of cumin, coriander, black salt, chili powder), tamarind chutney, and lemon juice. Substitutes can be olive oil for butter, Tajín for chaat masala, and lime juice mixed with a touch of brown sugar for tamarind chutney.
What other Indian dishes pair well with spicy roasted corn as a snack?
Spicy roasted corn pairs nicely with samosas, pakoras, or a bowl of tangy mango pickle. For a fuller meal, serve it alongside a cool cucumber raita or a simple dal tadka.
What are the most common mistakes to avoid when making spicy roasted corn at home?
Common errors include over‑cooking the corn, which makes it dry; applying the sauce after the corn has cooled, which reduces flavor absorption; and using too much salt or chaat masala, which can overwhelm the delicate sweetness of the kernels.
Why does this Flavourful Feeds recipe use a tamarind‑lemon chutney instead of plain butter?
The tamarind‑lemon chutney adds a bright, tangy contrast to the buttery richness and the smoky char of the corn, creating a layered flavor profile that is characteristic of Indian street snacks. It also balances the heat from the chaat masala.
Can I make the spicy roasted corn ahead of time and how should I store it?
You can grill the corn ahead and keep it refrigerated for up to 2 days. Reheat quickly on a hot grill or skillet, then add the fresh tamarind‑lemon sauce just before serving to retain texture and flavor.
What does the YouTube channel Flavourful Feeds specialize in?
The YouTube channel Flavourful Feeds specializes in vibrant, easy‑to‑follow Indian street‑food and home‑cooking tutorials, focusing on bold flavors, quick techniques, and visually appealing presentations that inspire home cooks.
How does the YouTube channel Flavourful Feeds' approach to Indian street‑food cooking differ from other Indian cooking channels?
Flavourful Feeds emphasizes minimal equipment, clear step‑by‑step visuals, and modern plating (like serving corn in a glass), whereas many other channels focus on traditional kitchen setups or elaborate regional recipes. This makes the channel especially accessible for busy home cooks.
Last updated: September 3, 2026
