When do you officially become a local after moving somewhere? Is there some kind of rule of thumb to follow? It’s been about a week here in the great MPLS and I need to know what kind of timeframe I’m working with here. Although exploration time has been short, I’ve managed to knock off a few of my Minneapolis bucket list items, like eating some of the best ice cream in the city, stuffing my face with the crazy good waffles here, and restarting my Saturday morning coffee shop routine at what may be my actual favorite place in the whole wide world. I guess there are probably a few more things I need to do before I’m a full fledged Minnesotan, but I’m working on it y’all.
This past weekend I was super excited to head out to the farmers market after spending my Saturday morning at my coffee shop reading Aziz Ansari’s, Modern Romance (if you haven’t read the book yet, you ABSOLUTELY need to!!). Much to my dismay, the beautiful Minnesota summer weather turned on me and unleashed a freak storm on the town, forcing me to cancel my market adventure. While my plan to score some juicy heirloom tomatoes and sweet peaches evaded me, I turned to trusty Whole Foods to lend me some culinary inspiration for this week and I was not disappointed. If I must say, I have been absolutely spoiled by having Whole Foods HQ as my go-to market back in Austin, as the Whole Foods here in Minneapolis just doesn’t have the same caché as it does back in ATX, but I made do after being greeted with a HUGE pile of corn. Summer is absolutely the perfect time to grill up some corn on the cob and douse those bright yellow kernels in a bath of butter and sea salt, maybe even a squeeze of lime juice if you’re feeling fancy.
Four ears of corn, a whole mess of spices, and some time spent in my new kitchen resulted in this here recipe. Masala Bhutta Corn is a street style corn, comparable to what you probably know as Mexican Street Corn, served hot with spices rubbed into the kernels with a lime wedge.
*Note : my mouth is watering as I type this* It’s just that automatic puckering that happens to your mouth when you think about the flavor of a fresh lime, added to the sweet pop of a corn kernel when you bite into it, with the creeping heat of garam masala and red chili powder rounding out the whole combination of flavors. Ugh, seriously love that.
While there are different variations to the spices that can be used on grilled bhutta (the corn is normally made with chaat masala but I didn’t have any in the kitchen!), I kept it simple by just combing what I had with some little twists on the traditional recipe, then rubbing them into the hot grilled corn with a lime wedge. Now if a grilled ear of corn topped with some killer flavors isn’t what summer is all about, then I don’t know what is.
With the remaining corn I had left, I actually cut the kernels off the cob, added some extra chili powder, cilantro, and lime juice, along with some minced shallots to make a corn salad version which is just as good if you’re not one of those people who likes eating corn straight off the cob!
grilled summer bhutta
yield: 4 ears of corn
time: 10 minutes cook, 10 minutes prep
1. heat up a grill pan on the stove to medium high heat and grill the ears of corn until slightly charred, about 10 minutes
2. while the corn is grilling, add the room temperature butter, lime zest, chili powder, and salt into a small bowl and whip together until smooth and spices are incorporated.
3. in another small bowl, mix the garam masala, chili powder, salt, and brown sugar until combined.
4. remove corn from stove, dip a lime wedge into the spices and rub the spice mix into the corn, coating the ear of corn completely (the more spice and lime juice the better!)
5. spread as much of the whipped butter onto the corn as desired. top corn with cilantro and extra squeezes of lime juice, enjoy!!
for the corn:
4 ears of corn, husk pulled back or removed
1 tbsp garam masala
1 1/2 tsp red chili powder
1/2 tsp salt
1/4 tsp brown sugar
chopped cilantro for garnish
lime wedges for serving
for the butter:
1/4 stick of butter, room temperature
zest of 1/2 lime
1 tsp red chili powder
1/4 tsp salt