By Kathy Gori
I served this corn as one of the dishes at an all vegan tasting menu at our house a couple of weeks ago. It works just as well with any backyard barbecue menu and is a great alternative to the usual grilled corn.
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Indian Corn and Coconut Salad
- Total Time: 29 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Sweet corn kernels meet fragrant spices in this vibrant salad. A simple yet flavorful side dish, perfect for summer.
Ingredients
- 6 fresh ears of corn
- 1 tbsp (15 ml) coconut oil
- 1/2 tsp cumin seeds
- 1/8 tsp turmeric powder
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp ground cumin
- 1/8 tsp cayenne
- 1/2 tsp lemon juice
- 1/2 cups (118 ml) fresh grated coconut or dried grated unsweetened (fresh is best if you can get it)
Instructions
- Shuck and wash the ears of corn. Scrape the kernels off the cobs.
- Take 1/2 of the kernels and grind them into a smooth batter in a blender without adding any water.
- Mix the ground corn with the remaining whole kernels.
- In a skillet or kadhai, heat coconut oil.
- When the oil is hot, add the cumin seeds.
- When the cumin seeds sizzle and change color, add the corn mixture and turmeric. Mix well.
- Cover the pan, reduce heat, and cook for 10 minutes, stirring occasionally to prevent sticking.
- Remove the cover, add sugar, salt, ground cumin, cayenne pepper, and lemon juice.
- Stir well, cover, and cook for another 4 minutes.
- Remove the lid, add coconut, stir, and serve at room temperature.
Notes
- For a smoky flavor, char the corn kernels slightly on a grill before blending.
- If fresh coconut is unavailable, use unsweetened shredded coconut; adjust sweetness to taste.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 30
- Fiber: 4
- Protein: 3
Frequently Asked Questions
Should I use fresh or frozen corn for this Indian-style salad?
Fresh corn cut off the cob gives the best texture, but thawed frozen corn works fine. Toast the kernels in a dry skillet first to add some char and bring out their sweetness. 
What coconut form works best here, fresh, shredded, or desiccated?
Fresh grated coconut or frozen unsweetened shredded coconut gives the most authentic flavor and moist texture. Desiccated coconut is too dry and sweet for a savory salad like this.
Can I make this salad in advance?
Dress it no more than 30 minutes before serving, since the salt in the dressing will draw moisture out of the corn and make it soggy. The toasted coconut also softens quickly once mixed in.
