Sweetcorn Chaat

4 ears of corn (or 680 grams of corn)
2 teaspoons cumin seeds, crushed
25 grams unsalted butter
3/4 teaspoon ground black pepper
1/2 teaspoon chili powder (plus extra to serve)
1/2 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/2 onion, finely diced
20 grams fresh cilantro, finely chopped
1-2 jalapenos, finely chopped
Handful of sev (chickpea noodles)

If using fresh corn, remove husks and silk.  Boil for 8 minutes, or cook in pressure cooker just until it hisses/whistles.  Drain, then rinse under cold water.  Slice off the kernels.

Set a large frying pan over medium heat and, when hot, put the cumin into it.  Stir-fry for a minute, until aromatic, then add the butter and let it melt.  Turn the heat up and, when the pan starts to smoke, add the corn.  Cook for 6 to 8 minutes - don't stir too frequently, so it has a chance to blacken and caramelize a bit, but be careful as the odd kernel may pop.  When the corn has a good amount of color, add the black pepper, chili powder, salt, and lemon juice and let it sizzle off.

Divide the corn between four plates and scatter over the red onion, cilantro, jalepenos, and sev. Sprinkle a little chili powder over the top.

Serves 4.

From Fresh India by Meera Sodha, with very minor changes