Fire Roasted Corn and Cucumber Salad with Chaat Masala Vinaigrette
A smoky, fresh summer salad of fire roasted corn and cucumber tossed in an Indian-inspired chaat masala vinaigrette with lime juice, fresh cilantro, and mint. The corn is roasted directly over an open gas flame until lightly charred, the same technique used for bhutta, the beloved Indian street corn, giving it a deep, smoky sweetness that no other cooking method can replicate. Naturally vegan, gluten-free, and on the table in 15 minutes. The perfect summer side dish for everything from backyard barbecues to Indian dinner spreads.
Servings: 4
Calories: 103kcal
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
Nutrition
Calories: 103kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 17mg | Potassium: 404mg | Fiber: 2g | Sugar: 6g | Vitamin A: 613IU | Vitamin C: 25mg | Calcium: 29mg | Iron: 1mg
