Description
Sweet corn kernels meet fragrant spices in this vibrant salad. A simple yet flavorful side dish, perfect for summer.
Ingredients
Units
Scale
- 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