Barbecued Corn With Chilli and Lime - Bhuta

Methods/steps

Remove the husks from the corn and reserve. Mix together the coarse chilli powder and sea salt and place on a small plate or saucer. Cut the limes in half and set aside. Cook the corn over a medium heat over a barbecue or under a medium hot grill for 4-5 minutes. Turning them around so that they cook all over; until the corn is lightly charred in places. Remove from the heat; dip a lime half in the chilli mixture and squeeze and spread it over the corn to coat evenly. Repeat with the remaining corn; lime and chilli mixture. Place the corn on the reserved husks and eat immediately.