Grilled Corn Salad | Grilled Corn Salad Recipe
Servings 4 people
Ingredients
- 2 ears Sweet Corn , husk removed
- 1 small Red or Yellow Onion , chopped
- 1 medium Tomato , chopped
- 1/4 cup Cilantro / Coriander Leaves , chopped, loosely packed
- 1 Lemon
- 1/8 tsp Cumin Powder
- 1/2 tsp Salt , adjust to taste
- 2 medium Green chillies or Jalapenos , finely minced
- 1/4 cup Dry Roasted Peanuts , skin removed
Instructions
- Brush some oil on a skillet and once the skillet is hot, place the corn cobs on it. Reduce heat to low-medium and grill it until it begins to char. Repeat with all sides. Transfer it onto a plate.
- Alternative Option 1: Place the corn in the oven and in broil mode. Cook for 20 minutes at 350 F / 180 C.
- Once the corn is cool enough to handle, run a knife along the sides close to the hard part of the cob to remove the kernels. Repeat on all sides.
- Alternative Option 2: You can remove each kernel manually using you fingers. It takes time but there'll be no wastage of corn kernels.
- Transfer the corn kernels to a salad bowl. Add the chopped onions, tomatoes, cilantro leaves, green chillies and mix it thoroughly.
- Add the salt, cumin powder and lemon juice. Give it a quick mix. Followed by the peanuts. Mix it one last time and serve it immediately.!
Notes
- You can also grill the corn on an open flame or an actual grill; whichever is convenient for you. Just remember that these two methods will result in quicker charred kernels. To control that, you can wrap the cobs in foil until it is half cooked and then grill it without the foil for that lovely char.
- Ensure that you serve this salad immediately just like any other salad. The salt and lemon juice will bring out more moisture from other ingredients and the salad will turn soggy.
- If you're allergic to peanuts, please skip them. It is added only for crunch factor.
- You can remove each kernel manually using your fingers. It takes time but there'll be no wastage of corn kernels.
- To grill in the oven: Place the corn in the oven and in broil mode. Cook for 20 minutes at 350 F / 180 C.
- If you have frozen corn kernels, you can char them over high heat in a skillet and use the same.