Corn Chaat

|A quick salad or started for an Indian feast|corn red onion|2 corn on the cob1 red onion diced1 red chilli diced1 teaspoon chaat masala1 lime juiced1 bunch corriander finely choppedsalt to taste|Cook the corn on the cobs - bring a pot of water that can fit the ears of corn to a boil. Feel free to cut the ears in half if needed to fit in the pot. Remove the husk and silk from each ear and place it in the boiling water. Cook for 5-7 minutes until the kernels are deep yellow and plump. Carefully remove from the water and set aside to cool. When cool enough to handle stand each ear up vertically and cut all the kernels off the cob. Place the corn kernels in a bowl with the diced red onion chopped red chilli chaat masala lime juice and the coriander. Mix well and season to taste with salt.|10.00 minutes|4|