Street food: Indian corn salad

Ingredients:

• 3 large ears of corn (leaves and silks removed)
• Olive oil

Refueling:

• 1 cup cherry tomatoes or plum tomatoes, halved
• 1/4 cup freshly squeezed lime juice
• 1/4 tsp ground cumin
• 1/8 tsp cayenne pepper
• A large pinch of ground cardamom
• A large pinch of Chaat masala
• Salt and ground black pepper
• 1-2 sprigs of fresh mint (leaves thinly sliced)
• A small handful of fresh coriander (leaves and soft stems roughly torn into small pieces)

Preparation:

1. Place a large cast iron skillet over medium-high heat and heat until it begins to smoke.
   
   Rub the corn cobs with olive oil, then carefully place them in the skillet. Cook until golden brown and charred, 20-25 minutes, turning every 5 minutes. Remove from heat and let cool.
2. For refuelingMeanwhile, combine lime juice, cumin, cayenne pepper, cardamom, chaat masala spice mix (a dried spice mix of garam masala, amchur mango powder, cumin seeds, coriander or fennel seeds, ground ginger, kala namak black salt, black pepper, dried asafoetida hing, ground cayenne pepper), and salt and black pepper to taste.
   
   Cut the kernels off the cobs and place them in a large bowl. Add the tomatoes, mint, and cilantro. Toss with the dressing and taste for seasoning. Serve!