Chili Corn Cob with Feta + Ginger Lime Ice Tea

Bhutta (corn on the cob) season is nearly here. In fact I saw a few vendors selling it street side while I was in India. I just love this extremely simple recipe. In India, you’ll find, nearly at every corner, people setting up shop with some firewood and stacks of corn on the cob. You stop when you see one whenever you get that urge to eat some corn. You then haggle over the price (integral part of buying anything in India!) and get to pick your own cob. You want the kernels to be super soft.

It’s the conversations that are also such a huge part of buying or doing almost anything in India. The sort of dance that both parties so thoroughly enjoy. The most important part, as Ma tells me is to be able to walk away. If you show that you really want it, the seller will smell it out! No haggling then, he will stick to his price.

The bhutta guy will then proceed to roast it over an open fire. That’s the wonderful smokiness you get to taste when you sink your teeth in. Once all roasted, he asks me if I want the lime and salt. I furiously nod and tell him, “bhaiya achchi tehre se laga do (put it on nicely brother).” The next ten minutes are spent walking happily and if I am lucky, in a light rain, with my corn. And, those are some good ten minutes. The salty, lime-y with the sharp bite of the chili, mixed with the wonderful smokey corn. Those are the moments of joy. And if you don’t feel like eating it off the corn you can always take it off and add it to a salad.

I altered the original bhutta with throwing on some more spices and added some fresh feta. I can tell you if you make this at your next barbecue you might just have guests that may not want to leave! So, make at your own risk because these are that delicious. 🙂

for the ice tea
2 + 3 cups of water
1 inch ginger, cut into strips
3 tbsps honey
2 bags of tea (use any kind)
juice of 1 lime

to prepare
Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.

for the corn
4 corn on the cob
1 tsp chili powder
1 tsp cumin powder
1 lime, cut into half

to prepare
Cook the corn cobs in boiling water for ten minutes. Take out and pat dry. If you are barbecuing, put the cobs on the grill and grill on all sides till you get them beautifully charred ever so lightly. Break the cob in half and dip your lime in all the spices and rub on the corn. Whichever spice you like best rub more on. I love it spicy so I had a lot of red chili going on! Sprinkle with feta and serve immediately with a glass of chilled ice tea.