Simple, practical, and full of everyday flavour, Corn Pomegranate Kosambari is a vegetarian Indian, South Indian salad made with sweet corn, pomegranate arils, and shredded coconut in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 4
  • Category: Salad
  • Cuisine: Indian, South Indian

Ingredients

  • 1 cup sweet corn (fresh or frozen)
  • 1/2 cup pomegranate arils
  • 1/4 cup shredded coconut
  • 2 tablespoons coriander leaves
  • 1 tablespoon lemon juice
  • salt & pepper (to taste)

Tempering

  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1 stalk curry leaves
  • 1 dried red chili
  • a pinch asafoetida (hing) (optional)

Method

Boiling Sweet Corn

  1. Stovetop: Boil the frozen sweet corn in a saucepan with 1 cup of water for 3-4 minutes until done. Drain the water and set it aside. Microwave: for 2-3 minutes or until done with little water. I have used frozen sweet corn in this recipe. If you have fresh corn on the cob, you can boil it in a pressure cooker or stovetop pot. Here are the detailed instructions on How to boil Corn on the Cob in the Instant Pot.

For Tempering

  1. Heat the oil in a tadka pan, add mustard seeds, and let them crackle. Then, add dried red chili, curry leaves, and asafoetida (hing). Saute for a few seconds and turn off the gas.

Assemble

  1. In a large mixing bowl, Add sweet corn, pomegranate, coconut, coriander leaves, lemon juice, salt, and pepper. Pour the tempering over the salad and toss well to coat.
  2. Serve it immediately or chill it in the refrigerator for at least 30 minutes before serving. Enjoy healthy corn pomegranate salad is ready.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.