This refreshing summer salad was inspired by Indian chaat, a family of popular street foods and snacks from South Asia. Chaat masala (spice blend) is quite necessary for this dish to taste like chaat, but it would still taste delicious without it. Find chaat masala in any Indian or Pakistani grocery store. I call for crunchy store bought sev, dal, or channa chaat to top this salad off, but if you can’t seem to find any of those, corn nuts or rice krispies could be used in a pinch!
- Prep Time15 min
- Cook Time5 min
- Total Time20 min
- Yield2 servings for lunch or 4 servings as a side
- 2 ears sweetcorn, shucked
- 1/4 red onion, minced
- 1 tomato, chopped
- 1 small green chili or 1/2 jalapeño, seeded and minced
- 1/2 cup (12g) loosely packed fresh mint
- 1/2 cup (12g) loosely packed fresh cilantro
- Juice of 1/2 a lime
- Pinch of kosher salt
- 1 teaspoon (2.5g) chaat masala
- 1/4 teaspoon (0.5g) Kashmiri chili powder (optional)
- 1/2 cup (small handful) crunchy chaat like sev, dal, or channa
- 1/4 cup (60ml) plain yogurt
Boil the ears of corn in water for 5 minutes, then remove and let cool.
Alternatively, you could grill it until lightly charred.
While the corn is cooling, chop vegetables.
Put the chilies, onions, and tomatoes into a medium to large bowl.
When you can handle the corn, use a knife to cut the kernels off of the cob. Add them to the bowl.
Mix in the herbs, lime juice, salt, chaat masala, and chili powder if you’re using it.
Garnish with a sprinkling of the crunchy chaat and dollops of yogurt. Enjoy!