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–+ servings

corn salad

This corn salad, maaki chaat, looks appealing and is healthy, light and full of flavour. The spices and the corn work well together.
a platter of corn salad
prepare: 10 minutes
cook: 10 minutes
chill: 1 hour
total time: 1 hour 20 minutes
difficulty: moderate
yield: 4 servings
calories: 124 kcal
diet: gluten free, vegan, vegetarian
cuisine: Indian, maharashtrian

ingredients

to serve

instructions

  • Toast and grind cumin seeds. Set aside.
  • Place the corn, jaggery, and one cup of water in a small pan over medium heat, and cook until corn is tender. Drain, and set aside to cool.
  • Place drained corn in a bowl, and add the cucumber, onion, tomato, capsicum, carrot, chilli, and pomegranate seeds. Mix well, cover, and refrigerate for one hour.

to serve

  • Sprinkle the ground cumin, chaat masala, chilli powder, and salt over the vegetables, and toss to coat.
  • Transfer to a serving plate, pour the lime juice over, sprinkle with the coriander leaves and sev, and serve.

notes

  • Note that the times above allow for the cooked corn to cool. This may vary with your taste - a warm salad is quite good to serve during the cooler months.
  • sev are fried chickpea flour noodles and are readily available from good Indian grocers.

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nutrition

Serving: 100 g | Calories: 124 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 465 mg | Potassium: 487 mg | Fiber: 4 g | Sugar: 11 g | Vitamin A: 4025 IU | Vitamin C: 56.3 mg | Calcium: 37 mg | Iron: 1.5 mg