By Devi Poojari
As the monsoons make an official entry, it is time for smoky-sweet coal roasted corn, only this time with a delicious Mexican flair.
2 corn cobs ¼ cup sour cream ¼ cup mayonnaise 2 cloves garlic, minced ½ teaspoon red chilli powder 1 tablespoon lime juice 3 tablespoons chopped coriander ¼ cup grated parmesan cheese Lime wedges, to serve
Apply a few drops of oil or butter on the corn cobs and grill them on all sides until cooked.
Mix together the sour cream, mayonnaise, garlic and lime juice.
Season with a bit of salt and apply a generous layer all over the grilled corn, once it is warm.
Sprinkle some red chilli powder and coriander over the corn.
Spread the parmesan cheese on a flat dish and roll the corn in it to coat on all sides.
Serve immediately with a lime wedge on the side.