By Akshara
July 19, 2025
Corn season always brings that unmistakable smoky smell of roasted bhutta on the street. At home, fresh corn can be turned into so many cosy, monsoon-friendly recipes.
Cut the bhutta off the cob and toss with lime, salt, red chilli powder, chopped onions, and a little chaat masala. Serve it warm in a bowl.
Mix corn kernels with besan, ajwain, haldi, green chillies, and make small fritters. Fry till golden. Best served hot with chutney or ketchup.
Grate raw corn and sauté with ghee, hing, green chillies, and milk. Let it thicken into a soft, rich upma-style dish. Top with coriander.
Mash boiled corn with cheese, green chutney, and pepper. Spread between bread slices and grill until crispy on the outside, melty inside.
Boil corn cobs and cut them into chunks. Cook in a basic tomato-cashew gravy with ginger, jeera, and garam masala. It goes well with roti or rice.
Slather bhutta with curd, red chilli, roasted jeera powder, and salt. Roast it on an open flame or in the oven for that smoky flavour.
Toss corn kernels with jeera rice, whole spices, and a spoonful of ghee. It becomes a quick pulao that works well in lunch boxes or dinners.