Cucumber and Fire Roasted Corn Salad with Indian Style Vinaigrette
An easy, fresh-tasting summer salad, comes together in minutes and is sure to become a crowd pleaser. An even easier vinaigrette with Indian inspired flavors seals the deal.
Servings: 4
Ingredients
- 2 ears of corn shucked
- 1 english cucumber cubed
- ½ pint cherry tomatoes halved see notes
- ¼ cup thinly sliced red onion
For the vinaigrette:
- 4-5 sprigs cilantro leaves stripped and chopped
- 5-6 leaves mint cut into thin ribbons
- Salt and fresh cracked black pepper to taste
- 1 teaspoon chaat masala
- 1 lime juiced
- 1 tablespoon extra virgin olive oil
Instructions
- Shuck the corn cobs and roast on a flame until lightly charred all over, about 2-3 minutes.
- Using a sharp knife, slice the kernels off the cob into a deep mixing bowl.
- Add prepped cucumbers, tomatoes and red onions into this mixing bowl.
- Add all the vinaigrette ingredients to a mason jar or mixing cup and shake/whisk until emulsified.
- Mix the vinaigrette with the chopped salad ingredients in the mixing bowl.
- Toss together, check for seasoning and transfer to a serving bowl.
- Chill until ready to serve.
Notes
You can also dice one or two roma tomatoes for this salad, about 1 cup