Nisha Vora wants to improve your corn for the end of summer.
“This dish has all the best flavors: sweet and smoky from the grilled corn, slightly hot from the chili, spicy from the lime juice and herbaceous from the mint and cilantro,” says the author. Great vegan flavor cook. “Plus, the crunch of the peanuts goes perfectly with the soft chew of the corn.”
The cook was inspired by her father when creating this recipe, she explains. “He absolutely loves fresh summer corn and makes us a different rendition of corn salad every summer. I wanted to add layers of Indian spices and flavors for a special corn salad that I knew he would love.”
“It’s a low-effort recipe that’s quick to make, but has big, fun flavors,” she adds.
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Charred corn and peanut salad by Nisha Vora
4 cobs of fresh corn
3 tablespoons extra virgin olive oil, divided
3 spring onions, trimmed
¾ cup loosely packed fresh cilantro leaves and tender stems, chopped
½ cup chopped fresh mint leaves
3 medium cloves of garlic, grated
2 teaspoons grated lime zest plus 2 tbsp. fresh juice (from 2 limes)
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon garam masala
¼ teaspoon Indian red chili powder or 1 small jalapeño, minced
⅛ teaspoon ground cardamom
½ teaspoon kosher salt
Freshly ground pepper
3 tablespoons of dry-fried salted peanuts, chopped
1. Heat the grill to a medium-high temperature (400° to 450°). Coat the corn evenly with 1 tablespoon of olive oil. Place corn on oiled racks; grill, uncovered, turning occasionally, until grill marks form everywhere and the corn is soft, about 10 minutes. Transfer the corn on the cob to a cutting board and let cool for 5 minutes.
2. Meanwhile, thinly slice the dark green tip of the spring onion at an angle; reserve for serving. Finely chop the remaining light green and white parts; put aside.
3. Cut the corn kernels and place them in a large bowl. Add cilantro, mint, garlic, lime zest, juice, cumin, coriander, garam masala, chili powder, cardamom, and chopped light green parts of scallions; season with salt and a few pieces of pepper. Drizzle in the remaining 2 tablespoons of oil and toss to coat evenly. Sprinkle with peanuts and preserved scallions and serve.
Serves: 8 Active time: 25 minutes Total time: 35 minutes
Categories: Trends
Source: HIS Education