Chilli No-butter-bhutta* Recipe

1. Prepare corn

Remove husks and silk from each ear of corn. Rinse under cold water and pat dry with a clean towel.

2. Oil and season

Brush each cob all over with the vegetable oil so kernels are lightly coated. Sprinkle each cob with a little of the coarse sea salt (about 1/4 tsp per cob) and rub lightly so salt adheres.

3. Heat grill

Preheat a charcoal grill to medium-high heat (or a gas grill cast-iron grill pan) until the coals are glowing and there is steady heat. You want hot but not blistering flames so the corn chars without burning to ash.

4. Grill the corn

Place the oiled cobs directly over the grill. Turn every 2–3 minutes so you get even char marks all around. Total grilling time is about 10–12 minutes until kernels are tender and lightly charred in spots. If using charcoal, move to a slightly cooler edge if some spots begin to blacken too quickly.

5. Rest

Remove grilled corn from heat and let rest on a tray for 1–2 minutes so juices settle before finishing.

6. Mix finishing spice blend

In a small bowl combine the dry roasted red chilli powder (2 tsp), chaat masala (1 tsp), black salt (1 tsp), optional roasted cumin powder (if using) or extra chilli (as desired). Stir in the finely chopped coriander and optional chopped green chilli. Add the grated fresh coconut if using.

7. Add lime

Squeeze about half of the total lime juice (1 tbsp) into the spice mixture and stir to form a loose paste that can cling to the hot corn. Reserve the remaining lime juice for finishing at the table.

8. Coat the corn

Working one cob at a time while still warm, use a spoon to press the chilli–spice mixture evenly over the surface of the corn. Turn and press so the mixture adheres into the kernels. The residual oil and warmth help the spices stick without butter.

9. Final squeeze

Squeeze the remaining lime juice over each finished cob, then sprinkle a light pinch of extra chilli powder or roasted cumin powder if you like more depth.

10. Serve the CHILLI NO-BUTTER-BHUTTA hot with lime wedges alongside. Provide extra chilli powder and salt for guests to adjust seasoning. Eat directly off the cob or cut into segments to serve on a plate.