Grilled Corn Salad: A Monsoon Season Lunch Special

By Devi Poojari

July 24, 2023

Make the most of fresh white bhutta in this smoky and zesty corn salad to enjoy as a meal for a weekday lunch.

INGREDIENTS

2 corn cobs ¼ cup fresh coriander, chopped ¼ cup fresh mint, chopped ¼ cup fresh basil, chopped ½ cup sliced onions ¼ cup lemon juice 1 teaspoon chilli powder ½ cup cherry tomatoes 1 tablespoon olive oil Salt and pepper, to taste

METHOD

Add the lemon juice to the sliced onions and allow it to rest for 15 minutes.

METHOD

Brush the corn cobs with a bit of butter or oil and grill on a pan or over an open flame until the kernels begin to pop and char.

METHOD

Cool slightly before shucking the kernels with a knife and adding to a mixing bowl.

METHOD

Halve the cherry tomatoes and add it to the corn, along with the remaining ingredients.

METHOD

Add the pickled onions and mix well to combine.

METHOD

Serve warm or refrigerate until ready to eat.