2 Lime
1 ts Salt
1/2 ts Pepper
1/2 ts Chilli powder
1/2 ts Amchoor *
4 Corn ear, husked
*Amchoor is mango powder; get it at Indian groceries. Cut limes in quarters, or halves if soft. Mix dry ingredients together. Roast ears of corn, one or two at a time, over a hot grill or open gas burner flame, until kernels are lightly browned. Dip lime sections in spice mixture. Squeeze lime juice into corn kernels while rubbing with cut surface of lime to allow lime juice to carry spices into the corn. Continue until lime slices and spices are used up. Poonam Dhawan Austin American-Statesman, 5/20/92