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Sweet Corn Salad Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 cups sweet corn kernels fresh or frozen
  • 1 small onion finely chopped
  • 1 medium tomato deseeded and finely chopped
  • 1 small cucumber finely chopped
  • 1 small capsicum green bell pepper, finely chopped (optional)
  • 2 tablespoons fresh coriander leaves finely chopped
  • 1 green chilli finely chopped (optional)
For the dressing
  • 1 tablespoon butter or olive oil
  • 3/4 teaspoon chaat masala
  • 1/2 teaspoon roasted cumin powder
  • 1/4 teaspoon black pepper powder
  • 1 tablespoon lemon juice
  • Salt to taste

Method
 

  1. Boil the corn: bring a pot of water to the boil with a pinch of salt, add the kernels and cook for 4 to 5 minutes (2 to 3 for frozen) until just tender. Drain well — extra water will dilute the dressing.
  2. While the corn is still warm, toss it with the butter so every kernel glistens. Warm corn absorbs the spices far better than cold.
  3. Add the chaat masala, roasted cumin, black pepper and salt to the warm corn and mix through.
  4. Fold in the onion, tomato, cucumber, capsicum, green chilli and coriander.
  5. Pour over the lemon juice, toss once more and taste — adjust salt, lemon and chaat masala to your liking.
  6. Serve immediately, while the corn is still faintly warm and the vegetables are crisp. If you must wait, keep the lemon juice out and add it at the last minute.

Notes

Deseeding the tomato is a small step that keeps the salad from turning watery as it stands.
For a creamy version, fold in 2 tablespoons of mayonnaise or thick curd with the dressing — closer to the mall-style corn chaat cups.
Fresh corn on the cob: boil the whole cob, then run a knife down the sides to strip the kernels.
Leftovers keep a day in the fridge, but the onion sharpens and the crunch fades — this one is best made fresh.