Indian Street Corn Salad Food

INDIAN CORN SALAD

Steps:

• Grill them until it is charred and cooked. Do not cook on high flame, if not they will become too dark.
• Saute the Corn - Scrape off the corn kernels with a knife. To a skillet heat some butter and add the corn kernels. Mix it and saute for 10 -12 minutes till they become slightly soft. After the initial mix do not mix too much, that will help us give some brown color to the corn.
• Remove and let them cool, while you prep the other ingredients.
• Add the slightly cooled corn to a large bowl, add the finely chopped bell pepper, onion, coriander leaves and jalapeno ( or green chili)
• Add cumin, red chili powder, pink salt, chaat masala and a generous squeeze of lemon juice.
• Toss everything and taste for seasoning!
• You can also add some masala peanuts on the top.

INDIAN CORN SALAD

Steps:

• In a skillet, saute the red and orange peppers in butter. Stir in the corn, beans, dried basil and salt; heat through. , Spoon 1/2 cup corn mixture onto each plate; shape into a 4-in. oval. Arrange basil leaves to resemble the husk and green pepper slices for the stalk.

MEXICAN STREET CORN SALAD

Steps:

• Remove corn from cob using a sharp knife. You should have about 6 cups.
• Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
• Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.