Corn and Boondi Koshimbir

Ingredients:
2 ears of corn
1 tomato, finely chopped
1/8 c chopped red onion
1 green chilli or serrano pepper
1/4 c boondi (Fried chickpea or garbanzo beans snack)
Bunch of cilantro, finely chopped
Dash of garlic powder
Lime
Dahi Bara Chaat Masala
Salt

Shuck the corn on the cob.  Shucking means removing the husks from the corn.  Start at the tip or the head of the corn and peel the husk in a downward motion. Remove any silk threads.  Wash the corn.  Run a knife as close to the corn as possible to slice the corn off of the cob.  Roast the corn in a oven safe pan or on the stove in a pan by drizzling some olive oil and salt.  Roast for 5 to 10 minutes while tossing around every few minutes until cooked.  Let cool in a bowl.  Add all the remaining ingredients to the bowl and toss well.  Squeeze some lime juice.  Serve immediately as the boondi gets soggy quick!

Note: Dahi Bara Chaat masala is a seasoning which can be found at an Indian grocery store. It goes really well as a seasoning for dips or dressings.  Boondi is a fried Indian snack made from chickpeas which goes in dips/dressings or can be eaten just as a snack.  One can also add some beaten yogurt to make this into a raita!