Name: Summer Corn Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups frozen corn kernels - thawed; 2 tbsp cooking oil; ½ tsp cumin (zeera) seed; ¼ tsp asafetida (hing); 1 cup onion - chopped; 1 cup tomatoes - cut into ¾” cubes; 2 fresh green chillies, or jalapeños - cut into ¾” pieces; 1 cup potatoes - boiled, peeled, and cut into ¾” cubes (optional); 1 tsp salt, or to taste; 1 ½ tbsp brown sugar; 1 ½ tbsp lime or lemon juice; 3 tbsp fresh cilantro - chopped

AuthorYashodhara G.

RatingDifficultyBeginner

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

Yields1 Serving

Prep Time15 minsCook Time15 minsTotal Time30 mins

3 cups frozen corn kernels - thawed

2 tbsp cooking oil

½ tsp cumin (zeera) seed

¼ tsp asafetida (hing)

1 cup onion - chopped

1 cup tomatoes - cut into ¾” cubes

2 fresh green chillies, or jalapeños - cut into ¾” piecesRemove the seeds to reduce spiciness.

1 cup potatoes - boiled, peeled, and cut into ¾” cubes (optional)

1 tsp salt, or to taste

1 ½ tbsp brown sugar

1 ½ tbsp lime or lemon juice

3 tbsp fresh cilantro - chopped

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

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

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

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

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.

Add half of the chopped cilantro and mix.

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

CategorySaladsCuisineAmerican, Indian, MiscellaneousDietVegan, Vegetarian

Ingredients