Smokin’ hot!

If you’re going, ‘Salad again’ then let me warn you right away – there’s a lot of this that you will be seeing here in the days to come.

I’ve written several times earlier about my fixation with salads, it really is such a complete meal and I’m always a happy person at work when I know I’ve got a hearty salad waiting for me in my lunch box! Of late, I’ve begin to experiment a little more with salads. The husband’s getting adventurous and I’m more than happy to play along.

I saw a smoked corn salad being made on a TV show and ever since I’ve wanted to make something similar. This particular evening, on my way home from work, I was wondering if I should make a corn bhel for dinner? Something different, I thought. When I stepped out of the station I saw this lady roasting corn by the dozens over coal. Now bhutta, as we know it better, has this lovely smokiness that goes oh-so-well with the sweetness of the corn kernels. So I decided to finally make that smoked salad for dinner that night. It was lovely, a burstingly refreshing mix of flavours and textures. The best part? It takes hardly any time to put together!

Smoked corn salad

2 large corn on the cobs, smoked (I bought the corn that’s roasted on charcoal)
1 large tomato, chopped
1 medium-sized onion, chopped
1 capsicum, de-seeded and chopped

For the dressing
1 tsp of extra virgin olive oil
Juice of one lemon
1 small green chilli, chopped
Salt and pepper to taste

Whisk all the ingredients together and allow it to chill in the fridge for atleast 15 minutes.

Hold the corn down vertically and slice through length-wise to separate the kernels from the cob. You may have to use your hands to separate the kernels a little more.

Mix the sweet corn kernels along with the rest of the ingredients. Drizzle the dressing over this and toss well. Garnish with coriander leaves just before serving.

* I cheated and bought the smoked corn. You can make this salad from scratch by drizzling some olive oil or patting some butter over the corn and grilling them in the oven. Allow this to cool when done and proceed.

* This salad makes for excellent filling for burritos or wraps. Add some boiled, shredded chicken to make it a little more filling.

* Serve this with some nachos, salsa and sour cream as nibbles with some cocktails. If you’ve got Mojitos or Martinis on the menu, then even better!

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