My earliest memory of having roasted corn on the cob/bhutta is on the street side; mostly during my travels, while coming back home from my boarding school in the hills. The weather would be chilly and I’d see the vendor roasting fresh corncobs over coal, airing it out to give it a perfectly charred flavor and rubbing the corn with lemon, salt and chili.
Best part is that it can easily be done at home in maximum 10 minutes with hardly any preparation required. It makes up for a great evening snack. Enjoy the rains while nibbling on to your hot and juicy bhutta/challi.
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