Indian · Lunch
Spiced Corn Salad
Charred sweet corn kernels tossed with red onion, tomato, green chili and fresh coriander, finished with roasted cumin, chaat masala style spicing, and a squeeze of lime. A quick northern Indian street-food style salad, served chilled or at room temperature as a tangy, crunchy side.
$2
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
221Calories
6.1gProtein
6.8gFat
36.8gCarbs
8.9gSugar
5.3gFiber
320mgSodium
0mgChol
0.9gSat Fat
480mgPotassium
30mgCalcium
1.4mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
spice-route
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Dice the red onion and tomato small, chop the green chili and cilantro, measure out the corn kernels.
2
Char
Heat the vegetable oil in a small skillet over medium-high heat. Add corn kernels, stirring occasionally for 5 to 6 minutes until blistered and lightly browned.
3
Toss
Tip charred corn into a bowl. Add diced onion, tomato, chili, cilantro, cumin, chili powder, chaat masala, and salt; toss until evenly coated.
4
Plate
Squeeze in lime juice, toss again, taste and adjust seasonings. Serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g corn kernels
- 2 tsp2 tsp vegetable oil
- 4 tbsp4 tbsp red onion
- 4 tbsp4 tbsp tomato
- 11 small green chili
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp chaat masala (or extra cumin plus a pinch of black salt)
- 2 tbsp2 tbsp lime juice
- salt to taste
