Roasted Corn : How Rainy Season Brings Hope to Rajgarh’s Roadside Vendors

As the monsoon clouds roll in over Rajgarh, the aroma of roasted corn fills the air—and with it, stories of survival and determination. For many families struggling to make ends meet, selling corn cobs on the roadside has become a lifeline during the rainy season.

From the bustling Rajgarh market to quiet village stations, vendors—often women—sit beside makeshift stalls, roasting fresh corn over open flames. One such woman, living in a roadside hut, shared that she sells roasted corn for ₹20 apiece, consuming an entire sack of corn daily. “It’s enough to feed my family,” she said with quiet pride.

Corn isn’t just a source of income—it’s a symbol of nourishment and tradition. Rich in taste, fiber, and essential nutrients like iron, maize has long been a staple in rural Himachal. Elderly locals like Pritam Singh Thakur and Daya Ram Verma recall how corn was once widely grown and used to make traditional dishes like sattu and pachola. In times of grain scarcity, families would grind raw corn to prepare meals, a practice that has now evolved into cherished hill cuisine.

Despite a shift toward cash crops, maize still holds its ground. According to the Agriculture Department in Rajgarh, around 2,600 hectares of land are dedicated to maize cultivation, yielding nearly 6,000 metric tons annually. Experts highlight its health benefits, noting that corn helps regulate cholesterol and supports heart health.

In Rajgarh, every roasted cob tells a story—not just of flavor, but of resilience, tradition, and the quiet strength of those who turn seasonal harvests into daily sustenance.