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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: simple
yield: 4 servings
calories: 124 kcal
diet: gluten free, vegan, vegetarian
cuisine: Indian, maharashtrian

equipment

  • small frypan
  • small pot
  • large bowl

ingredients

for serving

instructions

  • Place a small frypan on medium heat and add the cumin seeds. Toast them until they become aromatic then remove them from the heat. When cool enough to handle grind to a fine powder. Set aside.
  • Place the corn, jaggery, and one cup of water in a small pot 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 short 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