Some things matter to you more because of what they represent, rather than what they are. Like the perforated decade-old T-shirt that you continue to sleep in, only because it’s the album merchandise for the band you grew up listening to. The sentiment attached to bhutta or corn-on-the cob, a monsoon essential, is much the same. City chefs tout its glory as an ingredient because of its characteristic versatility. One can enjoy it cooked, tossed in spices or simply, roasted whole with a generous squeeze of lime and sprinkle of masala. It’s naturally finding a place in menus across establishments. Here are The Guide’s top picks.

All in one

Savoury waffle, a slider, corn, hash-brown, chicken sausage and a spring roll topped with a pickle are all set up on a skewer, which goes into a beverage of choice, making up the D:OH in one (Rs 745). "The dish is a big hit with the guests who are looking for a hatke experience," Pawan Raina, business head at the diner, says. "Corn is a fibrous grain and it has other nutritional qualities, making it a healthy option. It is very versatile and can be used in multiple ways," he adds.