Summer Corn Salad

A friend of mine brought this salad to a potluck lunch last year and it is one of the best things I have eaten. Simple but packed full of flavor! It’s also versatile enough to play around with the ingredients. Toss in some cooked rajma or pasta. You can add some chaat masala or coriander-chilli chutney for an Indian twist. You can even throw in some shredded chicken. My friend recommends the use of black salt in this salad. I didn’t have any, so I ended up using regular salt. It’s a good salad to prepare ahead and perfect on a hot summer day. Thank you, V, for bringing this to school 🙂

Ingredients

Corn – 4 cobs
Bell pepper – 1/2
Spring Onions – 1/2 cup, chopped
Tomato – 1/2
Potato – 1/2, boiled
Lime – 1/2
Salt to taste
Black pepper to taste
Yogurt – 3 tbsp
Garlic – 3 cloves
Tortilla Chips – 1 cup, crushed

Method

  • Place the corn in a pressure cooker with water. Cook for one whistle. Once pressure releases, remove the corn and slice length-wise such that you get the kernels.
  • Add chopped bell peppers, tomato and potato
  • Add spring onions (all of the white part and some of the green)
  • Refrigerate this mix

Assembling

  • Just before serving, add salt and black pepper to taste
  • Mince the garlic cloves and add to the yoghurt. Add this dressing to the salad
  • Squeeze the juice of half a lime
  • Toss in crushed chips 

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