Corn kernels coated with a luscious batter, fried golden.
It's that time of the year when smoky aroma of roasted bhuttas or makkai corn literally compels you to stop by a roadside stall and buy one! Monsoon and charcoal-roasted bhuttas go hand-in-hand.
While sweet corn kernels can always be consumed in their boiled form, the problem arises while steaming them. In order to attain the right crunch and tenderness, the steaming technique has to be on point.
Whether you are a corn lover or not, you would agree that the most difficult part about dealing with corn is its kernels.
In India, people eat roasted corn on the cob or bhutta, as well as sweet corn in cups, which is widely available at street food stalls. Here are some more interesting ways of adding corn ...