Spicy Corn Salad

Also known as chaat, this spicy corn salad is a wonderful summer side. The salad is tossed with fresh mint and vinegar for a bright flavor.
By Shuchi Mittal

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“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
 
Also known as chaat, this spicy corn salad is a wonderful summer side. The salad is tossed with fresh mint and vinegar for a bright flavor.
Author:
Recipe Type: Side
Cuisine: Indian, Asian
Ingredients
  • 2 cups corn kernels
  • ½ red pepper, finely chopped
  • ½ green pepper, finely chopped
  • 1 green chili, finely chopped (remove seeds if you don’t want it too fiery!)
  • 1 cup cherry tomatoes, halved
  • Bunch of fresh mint, roughly chopped
  • Bunch of fresh coriander, roughly chopped (leaves & stalks)
  • 2 tablespoons white vinegar
  • Juice of half a lemon
  • ½ teaspoon paprika
  • ½ teaspoon cumin powder
  • ½ teaspoon chat masala (or dry mango powder)
  • Salt & pepper to taste
  • 1 tablespoon light olive oil
Instructions
  1. Heat oil in a non-stick skillet. Add corn, salt & paprika and roast on high flame for 10-12 minutes, till the corn is tender and all the moisture has been absorbed. Continue to sauté till the corn kernels start turning brown. Remove from heat & cool completely.
  2. Once cooled, stir in the green chili, peppers & tomatoes. (make sure you don’t mix the vegetables when the corn is hot, or they’ll wilt & become mushy).
  3. Put the mint, coriander, vinegar, lemon juice in a mortar and pound to make a chunky wet paste.
  4. Once ready to serve, toss the corn in the vinegar mixture. Season with chat masala, cumin and pepper. Adjust salt & serve fresh.


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