Creamy Bhutte Ka Kees: Madhya Pradesh’s Beloved Corn Recipe

I’ve been obsessed with this silky, comforting corn dish that somehow manages to taste like pure sunshine in a bowl. Bhutte ka kees might sound intimidating if you’re not familiar with Madhya Pradesh’s street food scene, but trust me when I say it’s ridiculously simple to master. The way fresh corn kernels transform into this creamy, almost cheese-like consistency feels like kitchen magic, and I’m about to show you exactly how to pull off this seemingly impossible feat.

Why You’ll Love this Creamy Bhutte Ka Kees

Comfort food has a way of wrapping around your soul like a warm hug, and this creamy Bhutte Ka Kees does exactly that.

I love how simple ingredients transform into something magical. Fresh corn, milk, and spices create this silky, dreamy dish that’ll make you question why you’ve been overlooking Madhya Pradesh cuisine.

What makes this special? The texture is pure velvet, the sweetness hits just right, and honestly, it’s foolproof. Even if you’re intimidated by Indian cooking, this recipe won’t judge you.

Plus, it’s ready in twenty minutes, which means comfort food without the commitment.

What Ingredients are in Creamy Bhutte Ka Kees?

The magic behind this comfort bowl starts with surprisingly few ingredients, most of which you probably already have hanging around your kitchen. Fresh corn takes center stage here, and honestly, that’s where about 80% of your flavor comes from, so don’t skimp on quality.

I’m always amazed how this dish proves that simple doesn’t mean boring. With just corn, milk, and a handful of spices, you’ll create something that tastes like it took hours but actually comes together faster than ordering takeout.

Ingredients:

• 5 medium fresh corn cobs
• 4 tablespoons oil or ghee
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon asafoetida (hing)
• 2 teaspoons ginger paste
• 1/2 teaspoon green chili paste
• 1 1/2 teaspoons salt
• 1 cup milk
• 1 tablespoon fresh coriander, finely chopped
• 1/2 cup grated coconut

A Few Things Worth Knowing About These Ingredients

Fresh corn is absolutely non-negotiable here. I know frozen corn seems convenient, but trust me on this one. Fresh corn has that sweet, milky juice that creates the creamy base naturally. Look for corn with bright green husks and plump, juicy kernels.

Ghee versus oil is totally your call, though ghee adds this nutty richness that pairs beautifully with corn. If you’re keeping things dairy-free, stick with oil and you’ll still get amazing results.

Asafoetida might sound intimidating if you’ve never used it, but it’s this tiny pinch that adds incredible depth. It smells pretty intense in the container, almost garlicky, but mellows into pure umami magic when cooked. Most Indian grocery stores carry it, and a little container lasts forever.

The ginger and green chili pastes save you tons of prep time. You can absolutely grate fresh ginger and mince fresh chilies if you prefer, but honestly, life’s too short for unnecessary chopping when good pastes exist.

How to Make this Creamy Bhutte Ka Kees

Alright, let’s get our hands dirty with this creamy goodness. The best part about bhutte ka kees is that most of the work happens right at the beginning, so once you get your corn situation sorted, you’re basically home free.

Start with the corn prep**, because this is where the magic happens. Take 4 of your corn cobs and grate them on the large holes of a box grater. I like to hold the corn vertically and rotate as I grate, catching all those sweet juices in the bowl below. Then take that fifth corn cob and finely chop the kernels with a knife. This combination gives you the perfect texture**, creamy from the grated corn but with little pops of whole kernels for interest.

Heat up 4 tablespoons of oil or ghee** in a heavy-bottomed pan or kadhai over medium heat. Once it’s shimmering, toss in 1/2 teaspoon cumin seeds and let them sizzle for about 30 seconds until they smell toasty and wonderful. Then add 1/8 teaspoon asafoetida**, and honestly, don’t panic if it smells a bit strong at first. That’s totally normal.

Time for the ginger paste moment. Add 2 teaspoons ginger paste to your fragrant oil and stir it around. You want to cook this until it turns a light golden brown, maybe 2-3 minutes. This step builds so much flavor, so don’t rush it. The ginger should smell mellow and sweet, not sharp and raw.

Now comes the corn party**. Add all your grated and chopped corn to the pan along with 1/2 teaspoon green chili paste and 1 1/2 teaspoons salt. Stir everything together and let it cook for about 5 minutes, stirring occasionally. The corn will start releasing its natural moisture** and getting all friendly with those spices.

Here’s where patience pays off. Slowly pour in 1 cup milk while stirring constantly. I can’t stress this enough, keep stirring or you’ll end up with weird milk lumps, and nobody wants that. Bring the whole thing to a gentle boil, then reduce the heat and let it simmer until the corn gets tender and the mixture thickens up nicely, probably 8-10 minutes.

The final touches are what make this dish sing. Sprinkle 1 tablespoon fresh coriander and 1/2 cup grated coconut over the top just before serving. The fresh herbs brighten everything up, while that coconut adds this subtle sweetness that plays beautifully with the corn.

Keep stirring throughout the cooking process, especially once you add the milk. Corn has a sneaky habit of sticking to the bottom of the pan when you’re not looking, and scraping burnt bits off later is nobody’s idea of fun.

Creamy Bhutte Ka Kees Substitutions and Variations

While bhutte ka kees is absolutely perfect as written, I get it if you need to work around what’s sitting in your pantry or have some dietary restrictions to navigate.

No fresh corn? Frozen kernels work fine, though you’ll miss that sweet, milky texture.

For dairy-free versions, I’d swap the milk for coconut milk—it actually enhances the coconut garnish beautifully.

Want more heat? Double the green chili paste or add a pinch of red chili powder.

Some folks throw in curry leaves with the cumin seeds, which adds this gorgeous aroma.

You can also make it richer with extra ghee.

What to Serve with Creamy Bhutte Ka Kees

Three things make bhutte ka kees shine on your dinner table, and honestly, you can’t go wrong with any of them.

First, I love pairing it with warm rotis or chapatis. The bread soaks up that creamy corn goodness beautifully.

Second, it’s phenomenal alongside dal and rice for a complete comfort meal that’ll make your kitchen smell like heaven.

Third, serve it as a side with spicy curries like rajma or chole. The mild, sweet corn balances those bold flavors perfectly.

Trust me, your guests will ask for seconds every single time.

Final Thoughts

Honestly, this creamy bhutte ka kees recipe has become one of those dishes I keep coming back to because it’s just so forgiving and delicious.

You can mess up the milk ratio, burn the aromatics slightly, or forget to stir constantly, and it’ll still taste amazing. That’s the beauty of street food recipes – they’re built for real kitchens with real distractions.

Plus, your house will smell incredible while you’re cooking. That ginger and cumin combination hits different when corn’s involved.

Recipe Card

Introduction: This beloved street food from Madhya Pradesh transforms fresh corn into a rich, creamy curry that’s bursting with aromatic spices. The combination of grated and chopped corn creates the perfect texture, while milk adds luxurious creaminess that makes this dish absolutely irresistible.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Serves: 4

Ingredients:

• 5 medium fresh corn cobs (4 grated, 1 finely chopped)
• 4 tbsp oil or ghee
• 1/2 tsp cumin seeds
• 1/8 tsp asafoetida (hing)
• 2 tsp ginger paste
• 1/2 tsp green chili paste
• 1 1/2 tsp salt
• 1 cup whole milk
• 1 tbsp fresh coriander, finely chopped
• 1/2 cup fresh grated coconut

Instructions:

1. Grate four corn cobs using a coarse grater and finely chop the kernels from the fifth cob. Set aside.
2. Heat oil or ghee in a heavy-bottomed pan over medium heat.
3. Add cumin seeds and let them splutter, then add asafoetida and ginger paste.
4. When the ginger paste turns light brown and aromatic, add the grated and chopped corn.
5. Add green chili paste and salt, mixing well to combine.
6. Slowly pour in the milk while stirring constantly to prevent curdling.
7. Bring the mixture to a boil, then reduce heat and simmer until corn is tender and mixture thickens, about 10-12 minutes.
8. Stir frequently to prevent sticking to the bottom of the pan.
9. Garnish with fresh chopped coriander and grated coconut before serving.

Notes:

• Use the freshest, sweetest corn available for the best flavor and natural sweetness.
• Stir constantly when adding milk to prevent it from curdling or sticking to the pan.
• The mixture of grated and chopped corn creates the ideal texture – creamy yet with pleasant corn kernel bites.
• If the mixture becomes too thick, add a little more milk; if too thin, simmer uncovered to reduce.
• Ghee provides richer flavor than oil, but both work well depending on your preference.
• This dish can be made ahead and reheated gently, adding a splash of milk if needed to restore creaminess.

Nutritional Information:

Frequently Asked Questions

Can I Use Frozen Corn Instead of Fresh Corn Cobs?

I’d recommend sticking with fresh corn cobs since they provide the authentic texture and sweetness that makes this dish special. Frozen corn won’t give you the same creamy consistency or fresh flavor.

How Long Does Leftover Bhutte Ka Kees Stay Fresh in Refrigerator?

I’d recommend storing leftover bhutte ka kees in the refrigerator for up to 3 days. Since it contains milk, it’ll spoil quickly. I always reheat it thoroughly before serving again.

What Is the Origin and Cultural Significance of This Madhya Pradesh Dish?

I’ll explain that bhutte ka kees originated in Madhya Pradesh’s street food culture, where vendors created this affordable corn dish during monsoon season. It’s become a cultural symbol representing the state’s agricultural heritage and community bonding over simple, flavorful ingredients.

Can I Make This Recipe Vegan by Substituting Dairy Milk?

I’d recommend substituting the dairy milk with coconut milk since you’re already using grated coconut as garnish. This’ll maintain the creamy texture while keeping flavors complementary and making your Bhutte Ka Kees completely vegan-friendly.

What Cooking Equipment Works Best for Grating Fresh Corn Cobs?

I’d recommend using a box grater’s large holes for the best texture. You can also use a food processor with the grating disc or carefully run a sharp knife down the kernels.