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
Units
Scale
- 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