Corn Bhutta (Roasted Corn on the Cob)

Corn Bhutta (Roasted Corn on the Cob)
Source: Indian Cuisine Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

This recipe from Indian Cuisine Diabetes Cookbook, by May Abraham Fridel. To order directly from the American Diabetes Association, click here.

  • Prep time
    30 min
  • Cook time
    5 min
  • Servings
    10 Servings
  • Serving size
    1/2 ear of corn
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1/2 ear of corn
  • Amount per serving Calories 60

  • Total Fat 1g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 110mg
  • Total Carbohydrate 13g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 2g
  • Potassium 140mg
  • Phosphorus 45mg

Choices/Exchanges: 1 Starch

Ingredients

Ingredients

  • large (7¾-9-inch-long) ears corn (husks on)
    5
  • cayenne pepper
    6
  • cumin (ground)
    1
  • sea salt
    3
  • fresh limes (halved)
    3
Directions

Directions

  1. Soak the corn (husks on) in large bowl or pot of water for 30 minutes.

  2. Remove the husks and silk from the corn. (Or you can roast corn with husks still on and remove the husks after roasting. This allows the corn to caramelize rather than char while roasting.)

  3. Roast corn on a grill or over an open gas flame (gas stove) on medium-high heat. Rotate each ear every 30 seconds or so, so the corn gets roasted evenly. (You will hear some kernels pop while cooking.) Remove roasted ears from the grill or flame and set aside.

  4. Mix cayenne, cumin, and salt in a bowl.

  5. Carefully remove the husks and silk from corn if you have not done so already. Dip lime halves into the spice mix to pick up the spices and rub all over corn, making sure to squeeze lime juice while doing so. Serve.

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