Grilled Makka Cholam/Corn

Makka Cholam/Corn is very much in season in the U.S right now, but I remember having them at Kodaikanal during my summer vacation. The road side vendors make it so perfect by coating the grilled corn with lemon, salt and chilli powder. This caused a perfect blend of sweetness of the corn with some salt and spice. It was a wonderful comfort food in the cool hill station that whispered summer to me. For nostalgic memories it is my entry to Eating with the Season Event Hosted by Mania's: Food Matter for the month of July.

Gadgets:

Gas stove/ Grill

Plates
Knife
Cutting board

Ingredients:

Fresh Corn - 2
Chilli powder - 1 tsp (add more for spice)
Salt - 1 tsp
Olive Oil-1 Tbsp
Butter - 1 Tbsp
Lime- 1/2 of a lime

Preparation:

1. Remove the husk from the corn.

2. Brush it with a little of the oil and place it on the fire.

3. Keep turning it from time to time so that the whole corn is roasted.

4. Apply little butter if you can indulge else cut a fresh lime and dab it in the mix of salt and chilli powder and smear it on the corn.

5. Eat it hot.