Serves: 2
Total Calories: 10
1. Preheat a grill. While it's heating prepare the masala. Then, remove the husks from the corn and place each ear directly over medium-hot heat. Grill, turning as each side gets brown spots, until the whole ear is marked with black and brown spots, about 5 minutes.
2. Put the chaat masala in a small salad plate. Press the cut side of the lime over the chaat masala, making sure the spices stick to the lime. Then, rub the spicy lime all over the corn, squeezing very gently as you go along until the whole ear is glazed with the spices and lime juice. Serve with additional chaat masala.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fire-Roasted Corn-on-the-Cob recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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