4 ears corn or 24 oz sweet corn cans/frozen
2 tsp cumin, ground
2 tbsp butter
3/4 tsp ground black pepper
1/2 tsp ground red pepper
1/2 tsp salt
2 1/2 tbsp lemon juice
1/2 red onion, finely diced
1/2 cup cilantro, finely chopped
handful of sev (chickpea noodles)
1 lemon, quartered

Boil corn for 8 minutes and slice off kernels, if not already cooked. Heat cumin, add butter, then when it starts to smoke, add corn. Cook 6-8 minutes, letting it blacken and caramelize. Add black pepper, red pepper, salt, and lemon juice, cook until it sizzles off. Sprinkle with red onion, sev, and lemon; serve with lemon wedge.

Source: Fresh India by Meera Sodha