Baby Corn Bhutta

The spicy and tangy bhutta (roasted corn) on a rainy day in India is pure nostalgia. But the corn is usually difficult to roast and difficult to eat as well. This recipe is an improvisation of the bhutta concept but using baby corn. Perfect appetizer for parties and very easy to make.

  • Prep:10 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 20-25 Baby corns
  • 3 tbsps butter melted
  • 5 tbsps lemon juice
  • 1 tsp salt
  • 1 tsp crushed black pepper
  • 1 tsp crushed red chilli powder
  • 1 tsp garlic salt


  1. Mix the melted butter, lemon juice and salt in a large bowl.

  2. Place the baby corns in the lemon butter mix and marinate well. Set aside for 15 minutes.

  3. Place the baby corns on a baking tray lined with aluminium foil. Oven roast it for 20 mins flipping the corns after 10 mins.

  4. Mix the crushed black pepper, red chilli powder and garlic salt in a small bowl and put the mixture inside a salt/pepper shaker.

  5. Sprinkle the baby corn with this spice mixture and serve HOT!

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