The presence of Maize/Corn (Zea Mays) in India prior to traditional European contact is found in stone sculptures of the 12th and 13th century (and earlier) Hoysala temples in southern India near Mysore. A reasonable hypothesis suggests that these large-sized maize ears reached India by sailboat many centuries prior to the 12th century A.D., enabling the Hoysala culture to have integrated maize ears into its religious symbolism prior to the time when these temples were built. Maize is so tightly integrated at the Somnathpur, Belur, and Halebid temples that it might even be postulated that maize was the cause celebre of the Hoysala Dynasty.
History aside I would like to take you through the Bombay Street and national highway “corn on cob” experience during monsoons. A classic desi version of corn-on-the-cob…the bhutta, it is often sold by hawkers on the street and national highways around Bombay. These made to order monsoon treats are cooked over a small charcoal fire and seasoned with lemon, chili powder, black salt, and dry mango powder. Every warm juicy bite is an amazing explosion of flavours. Accompanied with a glass of masala chai, this flavoured roasted Bhutta is a mini meal worth trying.
Foodialogues helps you to recreate this roadside magic in the comfort of your kitchens. Though the smoky flavour and roadside experience will definitely be missed, this homemade roasted corn can be tried in different flavours – Butter, Mint, and Lemon-Chilly. You can try out exotic flavours such as Sour Cream, Cheese, chilli mayonnaise with feta & coriander ….the options are endless for this healthy snack.
HOW TO ROAST CORN ON THE GAS STOVE
- DE husk the corn.’
- Keep its stem intact.
- Rub some oil on the cob and on a simmer keep the cob such that it’s in direct contact with fire. Keep turning the sides till the entire con cob is cooked to a light brown to black on the surface.
- Remove and smear the flavouring of your choice.
ROASTED CORN RECIPES WITH FLAVOUINGS:
BUTTER CORN:
- Take a tab of Amul butter or any salted butter. Rub it over the roasted corn. sprinkle some chilly powder and serve.
MINT CORN:
- Take a teaspoon of mint chutney.
- Using a lemon wedge rub the chutney onto the surface of the roasted corn. Serve
SOUR CREAM:
- Take 1 cup of thick fresh curds. Add some finely diced garlic and a pinch of salt.
- Squeeze a lemon. Whisk well and leave in the refrigerator overnight.
- Use the sour cream the next day.
- Drizzle the set sour cream over the hot roasted corn and serve.
LEMON -CHILLY CORN:
- Mix a teaspoon of salt,chilly powder, amchur, and roasted cumin powder.
- Take a wedge of lemon and rub the spice mix onto the roasted corn. Serve.
CHEESY CORN:
- Rub the roasted corn with some butter and sprinkle parmesan cheese and some pepper powder.
CHILLI MAYONNAISE WITH FETA AND CORIANDER:
- 4 corn cobs, husks, and silks removed
- 50g mayonnaise
- 2 tsp crushed chilli flakes
- 4 tbsp finely crumbled feta
- 2 tbsp finely chopped coriander
- 1 lime, cut into quarters for squeezing
- Apply mayonnaise on the roasted cobs. Sprinkle the chilli flakes, feta, and coriander. Squeeze a lemon wedge and serve.
