Indian Street Corn Salad

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 40 minutes

Składniki

3 large ears corn, husks and silk removed

Olive oil

1/4 cup freshly squeezed lime juice

1/4 teaspoon ground cumin

1/8 teaspoon cayenne pepper

Big pinch ground cardamom

Big pinch chaat masala

Salt and freshly ground black pepper

1 cup halved cherry or sugarplum tomatoes

1 or 2 sprigs fresh mint, leaves thinly sliced

Small handful fresh cilantro, leaves and soft stems rustically ripped into bite-size pieces

Wskazówki

Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke. Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.

For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, chaat masala and salt and black pepper to taste. Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, and taste for seasoning. Serve!

Wartości Odżywcze

• Kalorie: 125
• Tłuszcz Całkowity: 4g
• Tłuszcz Nasycony: 1g
• Cholesterol: 0mg
• Sód: 381mg
• Węglowodany Całkowite: 23g
• Błonnik Pokarmowy: 3g
• Cukry Całkowite: 8g
• Białko: 4g