Indian Street Corn Salad Recipe

• Difficulty: Easy
• Servings: 4
• Nutritional Information (per serving): Calories 166, Total Fat 3 g, Saturated Fat 0 g, Carbohydrates 36 g, Dietary Fiber 4 g, Sugar 10 g, Protein 4 g, Cholesterol 0 mg, Sodium 407 mg
• Total Time: 40 minutes
• Active Time: 35 minutes

"Char the corn boldly for irresistible smoky depth that elevates every bite!"

Ingredients

For the Corn:

• 3 large ears of corn, husks and silk removed
• Olive oil, for coating

For the Dressing:

• 1/4 cup fresh lime juice
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• Generous pinch of ground cardamom
• Generous pinch of chaat masala
• Kosher salt and freshly ground black pepper, to taste

For the Salad:

• 1 cup halved cherry or sugar plum tomatoes
• 1 to 2 sprigs fresh mint, leaves thinly sliced
• Small handful of fresh cilantro, leaves and tender stems torn into bite-sized pieces

Instructions

1. Preheat a large cast-iron skillet over medium-high heat until smoking hot. Brush corn with olive oil and sear, rotating every 5 minutes, until golden with deep charred spotsabout 20 minutes. Let cool slightly.
2. Meanwhile, whisk lime juice, cumin, cayenne, cardamom, chaat masala, salt, and pepper into a zesty dressing.
3. Slice kernels from cobs into a bowl. Toss with tomatoes, mint, and cilantro. Drizzle dressing over and mix gently. Taste and tweak seasoning for perfection.

Photograph by Ghazalle Badiozamani