Thanksgiving with Tandoori Bhutta

In this short life of mine, I do have a lot to be thankful about. Like the vast expanse of corn fields from where comes the produce of my favourite thing in this whole wide world.

Its no secret that I adore corn. I used that same love for corn and mixed with some tandoori masala to make some Tandoori Bhutta/ Sweet Corn for Thanksgiving last week.

I am running late on this post. I can explain. But that can wait.

Before that, take down the recipe for Tandoori Bhutta.

Ingredients for Tandoori Bhutta are:

4 corn on the cob
3 tablespoons plain yogurt
3 tablespoons ready to use Tandoori mix spice
Juice of 1 lime/lemon
2-3 tablespoons mustard oil
2 tablespoons unsalted butter
Salt

Mix together all the ingredients, massaging the spice blend, yogurt, mustard oil and salt into the corn.

Marinate for 3-4 hours.

Use a stove top rack/ roti mesh to roast the corns on direct fire. I have an electric cooking range, and the roti mesh works fine for me.

Make sure you switch the vents in the kitchen on when you are making the tandoori corn. It gets really smoky in there.

Baste the corn with the leftover marinade from time to time. Use butter to brush on the corn.

Keep moving the corn around to get equal cooking time on all sides. Once you see adequate char on the corns, take them off the heat.

Wrap aluminum foil at the stems for easy holding/eating. Squirt some lemon juice on them and serve immediately.

Happy Thanksgiving everyone. We have so much to be thankful for everyday of our lives.