Chef notes
One of the most beloved street foods in India is also one of the simplest: corn on the cob, slow roasted over hot coals, over which you squeeze juicy lime wedges and sprinkle salt, cayenne pepper and whatever else the wallah has up his sleeve. It bears a striking resemblance to Mexican elote, which adds some salty, creamy cotija to the mix. Here's a salad inspired by this beloved street food! Feel free to add some cotija if you like. I keep this dairy-free for my dairy-free husband.
Ingredients
- 3 large ears corn, husks and silk removed
- Olive oil
- 1 cup cherry or sugarplum tomatoes, halved
- 1/2 cup (1 small handful) cilantro, leaves and soft stems rustically ripped into bite-size pieces
- 1-2 sprigs mint, leaves sliced thinly
- 1/4 cup freshly squeezed lime juice
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1 big pinch ground cardamom
- 1 big pinch chaat masala
- Salt and pepper
Preparation
Place a large cast iron skillet over medium-high heat, and heat until just beginning to smoke.
Rub the ears of corn with the olive oil and then carefully lay them in the pan. Cook for 20 to 25 minutes, turning every 5 minutes until golden brown, charred in patches, all the way around each ear. Remove from the pan, and allow to cool.
Meanwhile, in a large bowl, add the dressing ingredients and whisk to combine.
Slice the kernels off the cob, and tumble them into a big bowl. Add the tomatoes and herbs. Add the dressing and toss to combine. Taste for seasoning. Serve!
