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Roasted Corn and Mango Salad

April 25, 2010

When I’m near the ocean, I crave for beach food – yes, there is such a genre of food in India. In Bombay, it is typically chaat. In Madras, it is an assortment of savory snacks such as murukku, green mangoes with salt and chile powder, and spiced fire roasted corn (bhutta,anyone??). Now, on the beach, the vendors would set up their stand with a basic wood fire, a whole lot of corn, halves of lemon and a small bowl of premixed salt and chile powder. You would pick an ear of corn that would then be roasted expertly and evenly, then rubbed with a lemon half dunked in the salt and chile mixture. The smokiness combined with the lime juice and heat from the chile make this a lip smacking treat. I thought it would be neat to make a salad that showcases these flavors.

What You Need

  • 3 Cups Roasted Corn
  • 1 Unripe Mango
  • 2 Lime
  • 2 tsp of Chile Powder
  • Cilantro (optional)
  • Salt and pepper to taste

How its Done

  1. Roast the corn ears on a grill or gas stove top till it is slightly charred. Using a knife, scrape the kernels into a mixing bowl. (Tip:  Trader Joe’s sells frozen Roasted Corn kernels. Open packet, defrost – these are really good!)
  2. Cut the mango into small pieces, about the same size as the corn kernels. Add to the mixing bowl with the corn.
  3. Zest one lime and add it to the bowl.  Juice both the limes (I like tartness, so I used both – you can adjust to your liking). Add this to the bowl as well.
  4. Now add the remaining seasoning and mix well.  Serve at room temperature.

This salad is refreshing and the smokey, sweet corn, the tangy mango and lime, and the heat from the chile powder come together to make one really refreshing and delicious dish. Enjoy!

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