>> Tuesday, September 8, 2009
Corn salad would be either a side dish or a relish, depending on your menu. Either fresh corn or frozen can be used for this dish (sometimes I even use 'can' stuff) . Addition of bellpepper with some Indian seasonings makes this salad unique & tasty.
- Corn - 1 cup (Fresh / frozen)
- Green chillies - 2 nos
- Onion - 1 no (Small sized)
- Capsicum - 1 tbsp (any color)
- Mustard seeds - 1/2 tsp
- Urad dal - 1/2 tsp
- A pinch of hing
- Lime juice - 1 tsp
- Salt to taste
- Black pepper to taste
- Corriander leaves - 1 tsp
- Olive oil - 1 tsp
Directions to cook :
# If you are using frozen corn, thaw before using. If you are using fresh corn, boil for 8 minutes in lightly salted water, cool with cold water and cut corn kernels from cob.
# Heat oil in the pan, add mustard seeds, urad dal, onion, capsicum & green chillies. Saute for 2 mins.
# Place corn, sauted seasonings, hing, corriander leaves & lime juice in bowl. Toss until completely combined.
# Season with salt and pepper to taste.