Sweet Corn Salad recipe with step by step guide and recipe video – Summers are incomplete without Sweet Corn Salad, a light and refreshing snack, ideal for kids at your home. Nothing beats the taste of it, especially on a hot and sultry day, when everything seems a turndown. For those seeking a succulent salad packed with all the goodness of corn kernels, here I am, penning down the recipe. Though i have made papad bhel salad earlier, but this is one is even more healthier
To me cooking this luscious snack came one fine evening when I was brainstorming as what to serve to my children, who are not much fond of milk. I was thinking of something, which will turn out to be a yummy snack with decent levels of nutrients in it. This was when I came up with the idea of blending sweet corn kernels, veggies and everything nice to churn out something irresistible. Do you know what’s superlative about this dish? It takes the least of time to prepare, a minimum of 10 minutes and 5 more minutes to cook. This suggests one would not have to spend hours in the kitchen, during the long summer months, when the cookhouse itself turns into a boiler. Not literally of course, but kind of hot and stuffy!
I believe it is much of a flexible snack where you can add the veggies of your choice and experiment with summer’s bounty of fresh vegetables. I personally feel tomatoes, onion, carrots, cucumbers and coriander leaves, all chopped and grated can add to the overall flavour and look of the dish. However, you obviously have the liberty to replace some of them or add more to the assortment.
If you are looking for some more salad recipes then you can check Papad Bhel Salad, Fruit Salad
This corn salad will come as a surprise to all those who believe corn kernels are just for dressing. The recipe will make you realise that it can actually play the role of the main ingredient and considered a storehouse of energy. For kids, this is not just a healthy snack but also a favourite lunchbox recipe. I personally prefer it since it’s inexpensive and has an incredible shelf life. Moreover, it is easily available in the market and I believe every household has it in their stock.
What I love the most about this dish is its flavours, which stand out even without the exotic dressings. Squeeze lemon juice and mix it well with chaat masala, black pepper and a pinch of salt as a taste supplement. A little bit of advice would be to boil the corn for 3-4 minutes until it turns all tender. Another thing would be to stay away from frozen corns or the ones that are canned. Help yourself by picking the fresh ones, as these are both flavoursome and high in nutrient content.
Sweet Corn salad recipe with very simple ingredients
- 200 grams sweet corn kernels boiled
- 1/3 cup tomatoes finely chopped
- 1 onion small finely chopped
- 1/3 cup carrot grated
- 1/3 cup cucumber finely chopped
- Few coriander leaves Freshly chopped
- 1 piece green chilly finely chopped
- 1 ½ tsp Chaat masala
- 3/4 tsp Black pepper powder
- 1/2 tsp Salt to taste
- 11/2 tsp Lemon juice
Take 2 cups of water and boiled corn for 3-4 minutes till it becomes tender. Now strain the excess water and keep the corns to cool down for sometime.
Once corn kernels gets cool, Put them in a mixing bowl and all the finely chopped veggies (tomato, onion, carrot, cucumber, coriander leaves, green chilly).
Now add all the spices (Chaat masala, Black pepper powder, Salt to taste, Lemon juice). Mix all the ingredients until well combined.
Serve sweet corn salad immediately or you can keep it in a fridge and serve it later.
How to make Corn Salad:
- Take 2 cups of water and boiled corn for 3-4 minutes till it becomes tender. Now strain the excess water and keep the corns to cool down for sometime.
- Once corn kernels gets cool, Put them in a mixing bowl and all the finely chopped veggies (tomato, onion, carrot, cucumber, coriander leaves, green chilly).
- Now add all the spices (Chaat masala, Black pepper powder, Salt to taste, Lemon juice). Mix all the ingredients until well combined.
- Serve sweet corn salad immediately or you can keep it in a fridge and serve it later.
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