Corn Salad

About Corn Salad

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.

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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