Around three years back, we had taken a getaway trip to Yercaud, a nearby hill station. We were advised to see the Pagoda Point, one of the few tourist attractions there. Next morning, weather was chilly with a light drizzle and we were on our way, up the winding hills, to visit this vantage view point.
On arriving, we realized that we were the only tourists up there and for company, a sole soul, a lone salesman, selling roasted Corn On the Cob. Pa was puzzled as to how he managed to do business up here, with practically no customers, except a few rare ones like us?! The Corn seller came up to Pa and asked him if he wanted to buy Corn. Since we had been eating a lot of corn during the past few days, strolling up and down the streets, as tourists, with pretty much nothing to do, Pa declined politely, saying we have been having a lot of corn lately, so sorry – not interested. To which, the infallible, Corn seller promptly challenged “Sir,You may have had corn everywhere but you would never have had one, at the Pagoda Point?” Pa’s puzzle was clearly solved.
Holding and biting onto, our very own personal warm Corn on the Cob (our nth one, on this trip), we enjoyed the scenic view in the heavenly lap of Nature’s beauty @ our final destination, Pagoda Point.
Prep time : 5 mins; Cooking time : 10 mins; Serves : 4
- Corn on the cob – 4
- Lemon – 1 / 2
- Rock Salt powder – 1 tsp
- Red chilli powder – 1/2 tsp
1. Cut the lemon into 4 equal pieces. Mix the salt and red chilly powder together. Set aside.
2. Remove the husk and silk from the corn and roast the Corn on the cob on a direct flame, keeping a close watch, to avoid charring and turn continuously, to have it evenly roasted all around.
3. Dip one lemon wedge in the salt and red chilly powder. Squeeze it gently and simultaneously, rub it evenly, all around the corn.
Go on, grab a warm bite!