Sadia Hussain

Corn Salad Recipe

If you love corn, you are going to love this salad! This bright, crunchy and fresh salad is a crowd pleaser every time I make it.

This salad takes some time because the corn is cooked with tomatoes and coconut powder, then needs to cool. I suggest making the corn ahead of time and mixing with the other ingredients right before serving. The spicy, creamy corn adds a delightful zing to this gorgeous, colorful salad.


If you are tired of your usual salads, then give this a try. It looks so inviting on the table, your family and friends will devour it.

Corn Salad Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

40 Minutes

INGREDIENTS

  • Cooking oil

  • 1 large tomato, chopped

  • 1/2 teaspoon salt or to taste

  • 1/2 teaspoon crushed red chili flakes or to taste

  • 3 cups frozen corn

  • 3/4 cup coconut powder

  • 1 large lemon, juiced

  • 1 red bell pepper, cubed

  • 1 green bell pepper, cubed

  • 1 yellow bell pepper, cubed

  • A handful of fresh coriander, chopped


For the Dressing

  • 1 large lemon, juiced

  • Salt to taste

METHOD

  1. In a medium pot, heat oil and sauté tomatoes, salt and red chili flakes until you have a paste.

  2. Add corn, coconut powder, lemon juice and stir until combined.

  3. Cool corn completely.

  4. In a large bowl mix together cooled corn, red, green, yellow bell peppers and coriander.

  5. In a small bowl, mix lemon and salt and drizzle over salad before serving.

Tips and Bits

You can use canned or fresh corn if you prefer.


Use finely chopped green chilies instead of red chili flakes if you prefer.

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