I often think of eating warm corn on the cob or Bhutta as we call it in Hindi on cloudy, rainy days. I know it seems weird because here in America, we often associate corn on the cob with summer and barbecue. But in India, fresh corn becomes available in the rainy season. When the corn season starts, the streets are suddenly flooded with makeshift corn vendors, with their push carts piled high with freshly picked, succulent corn cobs.
When we were kids, my friends and I would stop at the corn cart to buy fire roasted corn while on break from boarding school in Panchgani (a hill station in India). We’d walk up to the vendor, select the cob we wanted to eat, watch him peel the husks away and throw it onto his tava (an iron wok like contraption) lined with sand and charcoal with a healthy flame going.