De-husk 4 ears of sweet corn (~ 3 cups of Corn Kernels) and pressure cook them for 2 whistles on medium heat. After they are cooled, run a knife to separate the kernels from the cob into a bowl.
To the bowl, add a 1/2 finely chopped Red Onion, 1-2 finely minced Green Chillies, 1/2 cup of Chopped Cilantro, Juice of a Lime, Salt to taste, 1/4 tsp Red Chili Powder, 1/4 tsp Cumin Powder, 1/2 finely chopped Tomato (optional) and mix well.
Serve with Tortilla chips.
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