fb-img
Youtube-img
insta-img
twitter-img
pinterest

Corn Salad

Top Rated Recipe

Last Updated: May 14, 2024

0
(0)

Key Details:

prep time: 15 minutes

Cook time: 10 minutes

Difficulty Level: Easy

Course: Salad

Cuisine: Mexican

Key Ingredients:

Corn kernels

Mushrooms

About Corn Salad

Table of Contents

Crunchy and refreshing, this salad is a sure winner

Read More
  • Corn kernels, boiled 1 cup
  • Iceberg lettuce 1 head
  • Medium tomato, seeded and cut into small pieces 1
  • Fresh coriander leaves, finely chopped ¼ cup
Read More

Step 1. Remove leaves from the lettuce, tear into pieces, and put into a bowl. Add tomato and corn.

Step 2. To make the dressing take coriander leaves, lemon juice, Mexican seasoning, salt and oil in another bowl and mix well.

Read More

Ingredients

    • Corn kernels, boiled 1 cup
    • Iceberg lettuce 1 head
    • Medium tomato, seeded and cut into small pieces 1
    • Fresh coriander leaves, finely chopped ¼ cup
    • Lemon juice 1½ tbsps
    • Salt to taste
    • Oil 2 tbsps
    • Mexican seasoning, Coarsely grind
    • Cumin seeds 1 tsp
    • Red chilli flakes 2 tsps
    • Dried oregano 2 tsps

How to Make Corn Salad (Stepwise Photos)

Method

  1. Remove leaves from the lettuce, tear into pieces, and put into a bowl. Add tomato and corn.
  2. To make the dressing take coriander leaves, lemon juice, Mexican seasoning, salt and oil in another bowl and mix well.
  3. Add the dressing to the corn mixture and toss to coat well. Cover with a plastic wrap or tight lid. and refrigerate till you serve.
  4. Transfer into a serving bowl and serve chilled.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

(Kaddu Bharta)

(Dahi Aloo)

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:

Average rating 0 / 5. Vote count: 0

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps

You May Also Like

View All

Punjabi Samosa

By Masterchef Sanjeev Kapoor

Tortilla Rolls

By CHEF PRANAV JOSHI

Pineapple Muffins

By Masterchef Sanjeev Kapoor

Stuffed Falafel

By CHEF PRANAV JOSHI

Seb aur Shakarkandi Chaat

By CHEF PRANAV JOSHI

Sweet Potato Dumpling

By Chef Rakesh Sethi

Recipes From Show

View All

Virgin Cider Mojito

By Tea Time

Spiced Cocoa Tea

By Tea Time

Khus Coconut

By Tea Time

Tomato Mary

By Tea Time

Recommended Recipes

View All

Cake

By Chef Shilarna Vaze (Chinu)

Mexican Fried Ice Cream

By CHEF PRANAV JOSHI

Lemon Cheese Cake

By CHEF PRANAV JOSHI

Marinated Orange and Strawberries

By Chef Rakesh Sethi

Chilled Berry and Green Tea

By Chef Rakesh Sethi

Cheesecake Bars

By Chef Rakesh Sethi