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.
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
Add the lemon juice to the sliced onions and allow it to rest for 15 minutes.
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.
Cool slightly before shucking the kernels with a knife and adding to a mixing bowl.
Halve the cherry tomatoes and add it to the corn, along with the remaining ingredients.
Add the pickled onions and mix well to combine.
Serve warm or refrigerate until ready to eat.