Wednesday, July 24, 2013

Grilled Corn Salad



Too many salads you say? Perhaps. But it is summer and I am trying to eat healthy and well, I do love salads. This one, like other things I make, was born out of things sitting in my crisper that needed immediate attention. Half a green pepper and three corn ears looking at me with sorry eyes (yes if I talk to my food, they also have eyes), asking me if I was going to let them sit there and spoil away and destine them to the trash bin or if I was going to put them to good use. Ofcourse, I hate throwing food out and I hate looking away from things and wait for them to meet their fate. So I decided, when I had 15 mins - between finishing work and going to pick up my son at daycare, that I was going to make this salad. I wanted a bhutta (grilled corn smeared with lemon, salt and chilli powder)  in a bowl.







So I quickly turned the gas stove on , peeled all the silk back on the corn, put it to roast on the open flame while I chopped the red onion, green pepper, and cilantro, while turning the corn over every now and then.
Once the corn was done, I let it rest for a couple of mins (or maybe it was just 1) and then scraped all the grilled corn jewels into the bowl, a squeeze of lemon, salt and a pinch of red chilli powder, quick toss and the salad was done! I looked at the clock , it was only 10 mins after! I had a whole luxurious 5 mins left, to breathe. You have no idea how hard 5 mins are to come by when you have a toddler in your life. I went out to sit on my swing, with a cup of cold water, let the fresh air fill my lungs and after the long but fleeting 5 mins passed, I got in my car and drove away very pleased with myself. Clearly, I'm unequitably proud of my salad, which is clearly a simple and easy one to make and not much to take pride in. But if you taste it, you will know, this salad is going to find its way in my summer cook outs and other weeknight business very often.
If you have 10 mins, give it a shot, you will not regret it!

INGREDIENTS

- 1 ear of corn
- 1/2 green bell pepper
- 1/4 red onion
- squeeze of lemon juice
- pinch of red chilli powder (optional)
- salt

INSTRUCTIONS

- If you have a grill going, pull all the silk on the corn back and grill the corn, or for a quick roast, do as I did, directly on the flame, turning the corn every 30 secs. You will hear the corn popping, its a good sign, but turn the corn over when you do.
- Chop the bell pepper and onions in a bowl.
- Add lemon juice, pinch of red chilli powder (if using) and salt.
- Once the corn is grilled, let it rest for a couple of mins and then with a knife scrape all the corn out of the cob directly into the bowl. I felt like I was evacuating little corns out of a tall skyscraper of a cob. (I have childlike imagination.)
- Toss, let it sit for a few mins and then enjoy!

3 comments:

  1. I could really post salads all summer long--they're all I want to eat lately. I love the idea of roasting corn like this. I wish we didn't have an electric stove!

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    1. I really love salads too, I think this blog will see its fair share :)
      Back in India, grills weren't very common, so roasting corn on an open flame is how we did it. Roasted corn like this is also sold by street vendors with red chilli powder, salt and lemon juice.

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  2. This is a great idea must try

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