Fresh corn and berries are bountiful in Texas during summer. This week when I went to my local grocery store HEB I found fresh corn on sale, 7 corns for a dollar. I usually make my favorite Japanese corn potage, but this time I make this Fresh spiced corn salad.
I found a fresh corn salad recipe in Diabetic living magazine which I liked. I added some extra spices, like turmeric, roasted cumin, chat masala (if you can’t get hold, then use gram masala) and pepper; as the original recipe has only salt and pepper. Also increased spice level with a small Thai chili. You can skip them if you can’t take heat. I also added fresh lime juice. My fresh spiced corn salad turned out instant hit.
Cook the ingredients only for 5 minutes in the pan to remove the rawness of corn, orange bell pepper and onion. This is great salad for parties too, and can be served both cold and warm.
This recipe is entirely different from this masala corn recipe I tried earlier as it doesn’t have bell pepper. The fresh spiced corn salad has perfect marriage of sweet corn, orange bell pepper with spices and tangy lemon juice. In every bite you can get the taste of sweet, sour and spicy kick.
Next, I am going to make southwestern corn chowder or spicy Mexican corn soup as I have poblano pepper in my hand. If you are looking for a simple and tasty salad to go with any favorite beverage or glass of wine, then this recipe is good for you. Best part is that this salad is not drenched in salad dressing or need any extra add ons. Give it a try and let me know how it turned out.
Fresh Spiced Corn Salad
- 2 medium ears of fresh corn
- 1 tsp olive oil
- ½ orange bell pepper sliced in thin strips
- ¼ cup thinly sliced red onion
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1/4 teaspoon roasted cumin
- ¼ teaspoon chat masala if you can’t get hold of it try gram masala
- ¼ teaspoon turmeric
- 1 small thai chili
- 1 tablespoon chopped cilantro
- ½ lemon juice
- Cut the corn kernels from the cob and set aside about 1 ¼ cups
- Heat oil in a skillet or thick bottomed pan, add onion and Thai chili ,corn, bell pepper and cook for 5 minutes. Then add spices, salt, pepper and lemon juice and finally cilantro leaves.
- Serve the salad warm or chilled. Enjoy.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.