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Bhutte ka Kees (Grated corn-on-the-cob) Easy Recipe

This popular snack recipe is from Rajasthan and Madhya Pradesh. It is made with freshly grated corn kernels off the cob. Traditionally, you would use a hand held grater to harvest the corn kernels and the corn milk. The cob itself is discarded

Ingredients

Corn Mixture

1. Canned cream of corn, 15oz cans: 4 Cans
2. Besan (Chickpea flour): 2 Tablespoon
3. Turmeric powder: ¼ teaspoon
4. Cayenne powder: ½ teaspoon
5. Sea salt: Pinch

6. Ghee: 2 Tablespoon

Tarka

7. Ghee for Tarka: 1 Tablespoon

8. Cumin seeds: ½ teaspoon
9. Fresh Serrano, chopped coarse: 2
10. Fresh ginger root, peeled chopped: ½"

Garnish and Serving

11. Fresh Cilantro, chopped: 1 Tablespoon
12. Lime: Cut in wedges

Method

Corn Mixture

1. In a heavy bottom pan, combine: cream of corn, Besan, Turmeric powder, Cayenne powder, salt, and Ghee. Stir well.
2. Heat the corn mixture at low heat. Simmer for about 15 minutes

Tarka

3. In a separate frying pan, heat Ghee. Add cumin seeds. Fry till the seeds start to turn brown. Add Serrano and Ginger. Sauté for about 40 seconds. Transfer the contents to the corn in pot
4. Stir well. Continue cooking for about 30 minutes stirring occasionally. The mixture should be of dry consistency. The Ghee will start to separate at the walls of the cooking pot

Garnish and Serving

5. Stir in the chopped Cilantro. Turn off heat.
6. Serve with wedges of lime

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