Preparation

Cup of Yum
1. Steam or pressure cook 1 medium to large corn cob. You can steam the corn cob in a steamer or a pressure cooker. 
2. If pressure cooking, then pressure cook for 2 to 3 whistles with 1.5 cups water in a 2 to 3 litre stovetop cooker. Instead of fresh corn, you can also use 1 cup of canned or tinned corn kernels.
3. When the corn cob is still lightly hot or warm, slice off the corn kernels from the cob. You should be able to handle the heat. 
4. If not, then wait till the corn cob becomes warm. Be careful while slicing the corn kernels. You will need about 1 cup of corn kernels.

Making masala corn

1. Take the corn kernels in a mixing bowl.
2. Add 2 to 3 teaspoons butter. The heat or warmth of the corn kernels will begin to melt the butter. Instead of butter you can also use olive oil.
3. Mix the melted butter very well with the corn kernels. Alternatively, you can melt the butter and add to the corn.
4. Now add all the spices and seasonings - red chilli powder, lemon juice, chaat masala, dried oregano, chopped coriander leaves and black salt or regular salt as required.
5. Mix very well. 
6. Check the taste and add more chilli powder, lemon juice, chaat masala if required.
7. Remove in a bowl and serve Masala Corn immediately.