Colorful Corn Salad

AuthorYashodhara G.
DifficultyBeginner

This sweet, sour, spicy, and colorful corn salad is great as a side dish, especially for a summer gathering or outdoor barbecue.

TweetSaveShareShareBigOven

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

 3 cups Frozen corn kernels - thawed
 2 tbsp cooking oil
 ½ tsp cumin seed (zeera)
 ¼ tsp asafetida (hing)
 1 cup onion - chopped
 1 cup tomatoes - cut into ¾” cubes
 2 fresh large green chile peppers - cut into ¾” piecesFresno, Anaheim, jalapeños, Italian long hot peppers, etc. Remove the seeds to reduce spiciness.
 1 cup potato - boiled, peeled, and cut into ¾” cubes
 1 tsp salt, or to taste
 1 ½ tbsp brown sugar
 1 ½ tbsp lime or lemon juice
 3 tbsp fresh cilantro (dhania) - chopped

1

Microwave corn or cook in a frying pan or pot with a little water until soft. Transfer to a bowl and set aside.

2

Heat oil in the frying pan or pot and temper cumin until roasted, then asafetida.

3

Add onion and tomatoes and cook on medium until onions are transparent and tomatoes becomes a little soft, but or mushy.

4

Add corn, chile peppers, potatoes, and salt. Mix and cook covered for few minutes.

5

Add sugar, lemon or lime juice, mix, and cook uncovered on high heat until the liquids evaporate.
Taste and adjust sugar, salt and lemon or lime.

6

Add half of the chopped cilantro and mix.

7

Transfer to a serving dish and garnish with the rest of the cilantro.

CategoryCuisineDiet

Ingredients

 3 cups Frozen corn kernels - thawed
 2 tbsp cooking oil
 ½ tsp cumin seed (zeera)
 ¼ tsp asafetida (hing)
 1 cup onion - chopped
 1 cup tomatoes - cut into ¾” cubes
 2 fresh large green chile peppers - cut into ¾” piecesFresno, Anaheim, jalapeños, Italian long hot peppers, etc. Remove the seeds to reduce spiciness.
 1 cup potato - boiled, peeled, and cut into ¾” cubes
 1 tsp salt, or to taste
 1 ½ tbsp brown sugar
 1 ½ tbsp lime or lemon juice
 3 tbsp fresh cilantro (dhania) - chopped

Directions

1

Microwave corn or cook in a frying pan or pot with a little water until soft. Transfer to a bowl and set aside.

2

Heat oil in the frying pan or pot and temper cumin until roasted, then asafetida.

3

Add onion and tomatoes and cook on medium until onions are transparent and tomatoes becomes a little soft, but or mushy.

4

Add corn, chile peppers, potatoes, and salt. Mix and cook covered for few minutes.

5

Add sugar, lemon or lime juice, mix, and cook uncovered on high heat until the liquids evaporate.
Taste and adjust sugar, salt and lemon or lime.

6

Add half of the chopped cilantro and mix.

7

Transfer to a serving dish and garnish with the rest of the cilantro.

Colorful Corn Salad

Leave a Reply