Bhutta

Name: Bhutta (Barbecued corn with chilli and lime)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Pakistani
Ingredients: 2 corn-on-the-cobs cut into 2 halves, cleaned; 2 tsp butter or ghee, for brushing; 2 tsp butter or ghee, for brushing; 1 lime, quartered; 1 tsp each of sea salt, red chilli powder and ground kalanamak (black salt) mixed together; 1 tsp each of sea salt, red chilli powder and ground kalanamak (black salt) mixed together; 1 tsp each of sea salt, red chilli powder and ground kalanamak (black salt) mixed together; 1 tsp each of sea salt, red chilli powder and ground kalanamak (black salt) mixed together

Barbecued corn with chilli and lime

Preparation info

Serves
2–4

Difficulty
Easy
Ready in
30 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

This simple street snack is tangled in my mind with memories of crisp winter evenings spent on the Karachi coast watching the sunset. Street food vendors serve these smoking-hot – and provide a lime to rub on the spices. If you’re not barbecuing, just use a griddle pan indoors for a similar effect.

Ingredients

2 corn-on-the-cobs cut into 2 halves, cleaned
2 tsp butter or ghee, for brushing
1

Asia
Pakistan
Karachi
Snack
Gluten-free
Vegetarian
Winter
Summer

Method

Light a barbecue or preheat a griddle pan. Boil the corn in a saucepan of boiling water for 5–7 minutes, then remove with a slotted spoon and brush with the butter or ghee. Place the corn on the griddle or barbecue and keep turning and brushing with oil until all the sides are slightly blackened and the corn is cooked through, about 10 minutes.

To serve, dip the lime quarters into the c