In South India, fresh corn is shucked, then quickly sauteed in a large skillet over a roaring flame with generous amounts of butter, lime, green chili, salt, cilantro and chili powder. For about 20 Rupees, 40 cents US, one can purchase this delicious snack on many street corners in Southwestern States such as Goa and Maharastra.
This is by far the tangiest, sassiest version of corn I've ever had. And not too difficult to recreate at home — the secret? Use more seasonings than you think! It's a great weeknight side dish and works really well with frozen corn during the winter months.
(Image: Leela Cyd Ross)