Sweet Corn Salad Recipe:
Summer are the time for salads and light meals. Most salads can be had as a brunch or as a light meal. For some carbs, you can accompany a few slices of toast.
You can make this salad with different combinations of spices and adding various veggies. Carrots, beetroots go very well. Even tomatoes can be added.
Note: Please try to use Fresh Corn to get the best taste.
Ingredients
- 400 Grams Corn Cobs
- 1 Cup Small Onion Finely Chopped
- 1 Medium Cucumber Finely Chopped
- 1/4 Teaspoon Red Chili Powder
- 1/4 Teaspoon Roasted Cumin Powder
- 1 Tablespoon Chopped Coriander Leaves
- 1/2 Teaspoon Lemon Juice Add as per taste
- salt As required
- 1 Teaspoon EKiN Extra Virgin Olive Oil As required
Servings: Servings
Instructions
- First steam or boil fresh 2 medium corn cobs till the kernels are tender. You can steam them in a pressure cooker, steamer or electric cooker. I cooked them in a pressure cooker in 1.5 cups water for whistles. You can also cook them in a pan. Add the corn cobs and water in a pan. Cover and cook till the corn kernels become tender. Add more water if required while cooking.
- Let the corn cobs become warm or cool down. Then carefully scrape off the corn kernels with a knife.
- Add the corn kernels in a mixing bowl.
- Add 1/4 cup finely chopped onion, 1/3 to 1/2 cup finely chopped cucumber and 1 tablespoon chopped coriander or 1/2 tablespoon chopped parsley.
- Sprinkle 1/4 teaspoon red chili powder and 1/4 teaspoon roasted cumin powder.
- Now add 1/2 to 1 teaspoon lemon juice as per your taste preferences. Here you can add 1-2 Teaspoon EKiN Extra Virgin Olive Oil too.
- Mix and toss everything very well.
- Serve sweet corn salad immediately. Or you can chill in the fridge and serve later.
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