Indian style corn salad recipe is an easy and tasty recipe of salad made with sweet corn, cucumber, onion and spices + herbs.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 3
- Category: Side Dish, Snacks, Starters
- Cuisine: Indian
Ingredients
- 400 grams corn cobs (or 2 medium sized corn cobs)
- 1 small onion, (finely chopped or ¼ cup finely chopped onion)
- 1 small to medium cucumber, (finely chopped or ⅓ to ½ cup finely chopped cucumber)
- ¼ teaspoon red chilli powder (or cayenne pepper)
- ¼ teaspoon roasted cumin powder (or cumin powder (ground cumin))
- 1 tablespoon chopped coriander leaves ((cilantro) or ½ tablespoon chopped parsley)
- ½ to 1 teaspoon lemon juice, (add as per taste)
- salt as required
Method
boiling corn
- First steam or boil fresh 2 medium corn cobs till the kernels are tender. You can steam them in a pressure cooker, steamer or Instant pot or electric cooker.
- I cooked them in a pressure cooker in 1.5 cups water for 5 whistles. You can also cook them in a pan. Add the corn cobs and water in a pan. Cover and cook till the corn kernels become tender. Add more water if required while cooking.
- Let the corn cobs become warm or cool down. Then carefully scrape off the corn kernels with a knife.
making corn salad
- Add the corn kernels in a mixing bowl.
- Add finely chopped onion, finely chopped cucumber and chopped coriander or chopped parsley.
- Sprinkle 1/4 tsp red chilli powder or cayenne pepper and 1/4 tsp roasted cumin powder.
- Now add lemon juice. Add lemon juice as per your taste preferences. Sometimes I also add 1 to 2 teaspoon extra virgin olive oil. If you want you can add extra virgin olive oil too.
- Mix and toss everything very well.
- Serve sweet corn salad immediately. Or you can chill in the fridge and serve later.
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.