AARTI SEQUEIRA'S INDIAN STREET CORN SALAD

• servings: Serves 4
• active time: 35 min
• total time: 40 min

Ingredients

FOR THE CORN

3 large ears of corn, husks and silk removed

Olive oil

FOR THE DRESSING

1/4 cup fresh lime juice

1/4 teaspoon ground cumin

1/8 teaspoon cayenne pepper

Big pinch of ground cardamom

Big pinch of chaat masala

Kosher salt and freshly ground black pepper

FOR THE SALAD

1 cup halved cherry or sugar plum tomatoes

1 to 2 sprigs fresh mint, leaves thinly sliced

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

Directions

1. 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 in the pan. Cook until charred in patches and golden brown, about 20 minutes, turning every 5 minutes. Remove and let cool.

2. Meanwhile, make the dressing: Whisk together the lime juice, cumin, cayenne, cardamom, chaat masala, and salt and black pepper to taste.

3. Assemble the salad: 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.

Notes

Source: Food Network magazine June/July 2025