cut off the kernels and make a side
salad as an afterschool treat for my
girls. This recipe was included in the
Chicago Sun-Times’ list of most
memorable recipes for 2010.
4 ears corn, husked and cleaned
Juice of 1 medium lemon
1 teaspoon coarse sea salt
1 teaspoon black salt (kala namak)
1 teaspoon Chaat Masala (see recipe on
page 57)
1 teaspoon red chile powder or cayenne
- Roast the corn until slightly charred.
This can be done many ways. I simply