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