How to make Burnt Corn Salad -
Corn kernels when roasted till slightly burnt makes this salad unique and delicious.Burnt sweet corn has a special, irresistible flavour somewhat similar to corn on the cob, roasted on an open flame. Here is an easy-to-make and convenient-to-serve delight with the same magical taste of burnt corn.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sweet corn kernels (स्वीट कॉर्न के दाने), Olive oil (ऑलिव आइल)
Cuisine : Fusion
Course : Salads
You can also find more Salads recipes like Fig And Almond Salad Chicken Tikka Salad-Cook Smart Veg Lettuce Bundles Hot and Sour Cabbage
Burnt Corn Salad Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 6-10 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Burnt Corn Salad Recipe
Sweet corn kernels 2 cups
Olive oil ½ cup
Spring onion bulb finely chopped 1
Green capsicum seeded and cut into strips 1 medium
Lemon juice 1 tablespoon
Paprika powder 1 teaspoon
Red chilli flakes ½ teaspoon
Sugar 1 tablespoon
Salt to taste
Tomato seeded and cut into strips 1 medium
Spring onion greens finely chopped 1 stalk
Method
Step 1
Heat 1 tablespoon olive oil in a non-stick pan till very hot. Add corn kernels and stir on high heat for 2 minutes or till burnt. Remove from heat and transfer into a bowl.
Step 2
Heat 1 tablespoon olive oil in the same pan, add spring onion bulb and capsicum. Sauté for 1 minute on high heat and transfer into another bowl.
Step 3
To make dressing, put remaining olive oil, lemon juice, paprika powder, red chilli flakes, sugar and salt in a small jar with lid. Cover and shake well till the mixture becomes homogenous.
Step 4
Add burnt corn to the sautéed vegetables and mix well. Add tomato and mix well. Drizzle the dressing on top and toss well.
Step 5
Reserve some spring onion greens for garnishing and add the remaining to the corn mixture. Mix well.
Step 6
Serve warm or chilled garnished with reserved spring onion greens.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
