It is common to have some waiting sausages while grilling the main ingredients, try my “waiting cob”. Now that we are in the grilling season, I have to tell you how we eat corn in India. It is popular with young and old. Like everything else, you can make them as mild or strong as you like. While we are waiting for the harvest of fresh corn on the cob, we can use the pre-cooked ones even though they will not be as crispy.
It's a good idea to divide them up before putting them on the grill, so that they don't get so sticky when you eat them. I love using chaat masala, which is a spice mix with many different spices ground into a powder. If you don't have chaat masala, you can mix salt, pepper and possibly chili powder. It's enough flavor for a "Norwegian" palate 
Procedure:
Grill corn on the cob to desired size
Lime
Chaat masala
Chili powder (can be omitted)
Mix the spices in a bowl, cut the lime in half. Dip the lime in the spices and spread it on all sides of the cob, pressing lightly so that the cob becomes juicy and spicy.
You don't need anything else for this delicious snack. Enjoy!