Indian Street Corn Salad

One of the most beloved street foods in India is also one of the simplest: corn on the cob, slow roasted over hot coals, over which you[ squeeze juicy lime wedges and sprinkle salt, cayenne pepper and whatever else the wallah has up his sleeve. It bears a striking resemblance to Mexican elote, which adds some salty, creamy cotija to the mix. Here's a salad inspired by this beloved street food! Feel free to add some cotija if you like. I keep this dairy-free for my dairy-free husband.]

Total Time:
40 min
Prep:
10 min
Inactive:
5 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 large ears corn, husks and silk removed
  • Olive oil
  • Dressing:
  • 1/4 cup freshly squeezed lime juice
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • Big pinch ground cardamom
  • Big pinch chaat masala
  • Salt and freshly ground black pepper
  • 1 cup halved cherry or sugarplum tomatoes
  • 1 or 2 sprigs fresh mint, leaves thinly sliced
  • Small handful fresh cilantro, leaves and soft stems rustically ripped into bite-size pieces
Directions
  • Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke.

  • Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.

  • For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, chaat masala and salt and black pepper to taste.

  • Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, and taste for seasoning. Serve!


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Corn Salad

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Corn Salad

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    Cookout Sides & Salads