In the summer, corn can be found on street carts all over India. And the seasoning could not be simpler: salt & chili powder with a squeeze of lemon juice. The carts are usually equipped with a small kerosene or gas stove, & the corn is cooked directly over an open flame. A half lemon is dipped into a mixture of chili & salt, then rubbed all over the corn. What makes this even more interesting is the use of a unique kiln-fired rock salt native to India called kala namak, or Himalayan black salt. Black salt, manufactured from the salt mines in the regions surrounding the Himalayas, is largely composed of sodium chloride and sulfur compounds with a distinct sulfurous smell. It is brownish pink to dark gray or purple when whole, but a distinct pink when ground. Based on Ayurveda, kala namak is recommended in the summer as a cooking spice & one that also aids in digestion & heartburn.
makes as many servings as needed!
Roast corn over an open flame or backyard grill for just a few minutes until charred and juicy.
Prepare a mixture of equal parts black salt or kosher salt & chili powder. Cut the lemon in half, dip into the salt-chili mixture & rub it over the corn. Serve immediately.