burnt sweet corn salad recipe | burnt corn salad | easy roasted corn salad | charred corn salad |
by Tarla Dalal
Added to 604 cookbooks
This recipe has been viewed 89833 times
burnt sweet corn salad recipe | burnt corn salad | easy roasted corn salad | charred corn salad | with 20 amazing images.
burnt sweet corn salad recipe | burnt corn salad | easy roasted corn salad | charred corn salad is a sweet juicy salad which has a startling texture and flavour in every mouthfeel. Learn how to make charred corn salad.
To make burnt sweet corn, first make a dressing of olive oil, lemon juice, chilli powder and sugar. Then heat 2 tsp oil in a broad non-stick pan, add the corn and sauté on a high flame for 3 minutes or till they are slightly burnt. Keep aside. Heat the remaining 1 tsp of oil in a broad non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes. Combine the cooked corn and onion-capsicum mixture in a deep bowl, add the tomatoes, salt and the prepared dressing and toss well. Serve immediately.
Burnt sweet corn has a special, irresistible flavour somewhat akin to corn on the cob, roasted on an open flame. Here is an easy-to-make and convenient-to-serve easy roasted corn salad with the same magical taste of burnt corn.
In this charred corn salad, sweet corn is sautéed on a high flame till slightly burnt and then tossed with other yummy ingredients like tomatoes, onions and capsicum. A lemony dressing adds more zing to this quick recipe, making the salad a real treat for the taste buds.
While we have used sliced veggies in this salad, if you wish you can also chop them into medium size pieces. Burnt corn salad makes a great side dish and a fitting accompaniment to any Mexican Main dish.
Tips for burnt sweet corn salad. 1. We suggest you slice all the vegetables like onions, capsicum and tomatoes thinly to enjoy their texture. 2. Prefer to use a broad non-stick pan so that sweet corn gets uniformly roasted. 3. Roast it on a high flame so it gets suitably charred – the taste that we all enjoy.
Enjoy burnt sweet corn salad recipe | burnt corn salad | easy roasted corn salad | charred corn salad | with step by step photos.
For burnt sweet corn salad- To make burnt sweet corn salad, heat 2 tsp oil in a broad non-stick pan, add the corn and sauté on a high flame for 3 minutes or till they are slightly burnt. Keep aside.
- Heat the remaining 1 tsp of oil in a broad non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes.
- Combine the cooked corn and onion-capsicum mixture in a deep bowl, add the tomatoes, salt and the prepared dressing and toss well.
- Serve the burnt sweet corn salad immediately.
Burnt Sweet Corn Salad, Burnt American Sweet Corn Salad recipe with step by step photos
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Salads are light on your tummy, wholesome and good for your health. If you are someone who often munches on salad for lunch and dinner, you must check out this collection of 700+ vegetarian salad recipes. You can customize salad recipes with whatever ingredients are available around. Listing down some of my favorite salad recipes made using corn kernels :
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For the recipe of burnt sweet corn salad, we will be using fresh makai ke dane. In many local market, separated corn kernels in small bags are readily available. Also, supermarkets have them. But, in case you have a whole corn cob then using a knife, slice off the corn kernels or remove them using your fingers if you have more time.
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Next, we need to boil the sweet corn kernels. You can either boil them in a pressure cooker, directly on a stove top or microwave, whatever is convenient to you. To learn the perfect way to boil corn, refer this recipe of How To Cook Corn In A Microwave or check this video of How to Cook Sweet Corn Kernels.
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To make the dressing for burnt corn salad, in a bowl, take 1 tbsp of olive oil.
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Add lemon juice for tang. It can be substituted with vinegar.
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Next, add a little chilli powder for spice. You can also use chilli flakes, paprika powder or finely chopped green chillies. The quantity can be increased or decreased as per the spice level you prefer.
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Finally, add some sugar. Sugar can be swapped with honey.
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Mix well and keep it aside.
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To make burnt corn vegetable salad, heat 2 tsp oil in a broad non-stick pan.
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Once the oil is hot, add the corn.
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Sauté on high flame for 3 minutes or till they are slightly burnt. Alternatively, you can roast the corn cob directly on an open flame for a charred flavour.
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Remove the burnt corn in a bowl.
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Heat the remaining 1 tsp of oil in a broad non-stick pan.
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Once the oil is hot, add the onions.
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Add capsicum. For a vibrant look, add some bell peppers if you like.
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Sauté on a medium flame for 2 minutes or until it is lightly cooked.
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Combine the cooked corn and onion-capsicum mixture in the bowl.
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Add the tomatoes. We have used deseeded tomatoes as we want this salad to be slightly crunchy and not lose its bite due to the juices from tomatoes.
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Add salt. Be cautious as the boiled corn kernels has salt already.
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Add the prepared dressing.
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Toss well and our burnt corn salad.
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Serve the burnt american corn salad immediately. You can garnish it with coriander, parsley or spring onion greens for an added flavour.
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Corn lovers can also check out other corn salad recipes like: Roasted Corn Salad, American Sweet Corn Salad, Lettuce, Corn and Tomato Salad.
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Accompaniments
Nutrient values per serving
| Energy | 118 cal |
| Protein | 1.7 g |
| Carbohydrates | 11.8 g |
| Fiber | 1.7 g |
| Fat | 7.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 226.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 28.4 mg |
| Folic Acid | 17.2 mcg |
| Calcium | 25.7 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 6.2 mg |
| Potassium | 123.3 mg |
| Zinc | 0.2 mg |
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