This is just a simple, no-fuss salad inspired by Esquites, the Mexican street corn salad. We love buying roasted corn off street carts as much as Mexicans, who also not surprisingly, like the salty, tangy flavours we crave so the recipe didn’t need to be adapted much. I’ve substituted queso fresco, the mildly sour-salty, fresh Mexican cheese with paneer, but you could also use feta; for a completely different flavour try Parmesan shavings.
300 gm roasted corn (about 1½ ears of corn)
30 gm mayonnaise
10 gm hung yoghurt
¼ tsp chilli powder
juice of ½ lime
¼ tsp garlic paste
¼ tsp fresh green chilli, minced
2 tsp grated, onion
2 tbsp fresh coriander leaves chopped, reserve a few whole leaves to garnish
30 gm paneer, crumbled, reserve a little for the garnish
salt to taste
sev to garnish
Roast the corn on an open flame for about 10 minutes or till at least half the kernels pop and get charred. Keep aside to cool.
Mix all the remaining ingredients, except the sev, together.
Remove all the kernels from the corn ears. (You can do this by holding the ear upright and running a broad, sharp knife down the length of the corn.)
Add the kernels to the dressing and mix well.
Refrigerate till chilled.
Serve the salad cold garnished with crumbled paneer, sev and coriander leaves.
PREPARATION TIME: 20 minutes