Jharkhand Bhutta Roasted Maize Monsoon Street Forest Charred

Ingredients

• 2 fresh maize cobs — husks removed
• For the spiced lemon rub:
• 1/2 tsp red chilli powder
• 1/4 tsp black salt (kala namak)
• 1/4 tsp roasted cumin powder
• 1/4 tsp regular salt
• 1/2 lemon — halved

Method

1. Mix red chilli powder, black salt, roasted cumin powder and regular salt on a small plate.
2. Roast the maize cobs directly over a gas flame using tongs.
3. Turn every minute — rotate to roast all sides evenly.
4. Kernels develop golden and slightly charred patches. Roast for 10 to 12 minutes total.
5. While still hot cut the lemon and dip the cut face in the spice mixture on the plate.
6. Rub the lemon all over the hot charred cob — the spices, lemon juice and cob juices combine into a coating.
7. Serve immediately.