“I walked streets
Of vendors full,
Frying & tossing
Aromas that pull..
A quick squeeze
For a perfected snack,
Spice, masalas & lemon
No flavors lack!
Chaat for family
Or when you’re lone,
A delicious memory
Re-created at home..”
Spicy Corn Salad
- Total Time: 27 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free, Omnivore
Description
A vibrant summer side dish, this spicy corn salad bursts with fresh herbs and a zesty lime dressing. Perfect for barbecues or a light lunch.
Ingredients
- 2 cups (473 ml) corn kernels
- 0.5 red pepper, finely chopped
- 0.5 green pepper, finely chopped
- 1 green chili, finely chopped
- 1 cups (237 ml) cherry tomatoes, halved
- 1 bunch fresh mint, roughly chopped
- 1 bunch fresh coriander, roughly chopped
- 2 tbsp white vinegar
- 0.5 lemon, juiced
- 0.5 tsp paprika
- 0.5 tsp cumin powder
- 0.5 tsp chat masala
- Salt & pepper
- 1 tbsp light olive oil
Instructions
- Heat oil in a non-stick skillet.
- Add corn, salt, and paprika; roast on high heat for 10-12 minutes, until the corn is tender and all moisture is absorbed.
- Continue to sauté until the corn kernels start turning brown.
- Remove from heat and cool completely.
- Once cooled, stir in the green chili, peppers, and tomatoes.
- Put the mint, coriander, vinegar, and lemon juice in a mortar and pound to make a chunky wet paste.
- Once ready to serve, toss the corn in the vinegar mixture.
- Season with chat masala, cumin, and pepper. Adjust salt and serve fresh.
Notes
- For a smoky flavor, grill the corn kernels before adding them to the salad.
- If you don’t have fresh herbs, you can substitute 1 teaspoon of dried mint and 1 teaspoon of dried coriander.
- To make this salad ahead of time, prepare all components separately and combine just before serving to prevent the corn from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
Frequently Asked Questions
Should I use fresh, frozen, or canned corn for this salad?
Fresh corn cut off the cob gives the best texture and a slight sweetness, especially in summer. Frozen corn, thawed and patted dry, is a solid substitute when fresh isn’t available. 
How spicy does this salad get?
That depends on how much chili you add and what type you use. Start with a smaller amount, taste, and adjust so the heat builds without overwhelming the corn.
Can this salad be made in advance?
You can prep the components ahead, but hold off on combining everything until close to serving. Dressings and acidic ingredients will soften the corn and wilt any fresh herbs if left too long.
