Chilli No-butter-bhutta* Recipe

Husk the corn, removing all silk. Rinse each ear under cold water and pat dry. Cut 2 limes into wedges and reserve others for garnish.

In a small bowl combine chili powder, salt, chaat masala, black pepper and roasted cumin powder; mix well and set aside.

Brush each ear lightly all over with vegetable oil to help charring and prevent sticking.

Prepare a hot charcoal grill with medium-high direct heat (coals white-hot, spread evenly). If using a gas grill, preheat to high and create a hot zone.

Place the oiled corn directly over the hot coals or grill grate. Grill rotating every 1–2 minutes so kernels char evenly. Total grilling time should be about 10–12 minutes until kernels are tender and have dark char spots.

If you prefer some steaming to tenderize, after initial 6 minutes of direct grilling move corn to a cooler zone, spritz or brush about 60–120 ml water alongside (not on coals) and cover with a lid for 2–3 minutes, then return to direct heat briefly to re-char. This mimics street-style slightly steamed/charred texture.

Remove corn from the grill and lay on a tray while still hot.

Spice rub

Immediately squeeze one lime wedge over each hot ear, then generously sprinkle the prepared spice mix over the lime-wet kernels, turning the ear to coat all sides so the powders adhere. Use roughly 1/2 tsp of the spice mix per ear, adjusting to taste.

If desired, roll each ear over crushed roasted peanuts to add texture and help powders stick.

Garnish with finely chopped cilantro and an extra twist of black pepper if you like. Serve hot with extra lime wedges on the side.