Masala Corn Salad

This easy vibrant corn salad is the ideal summer side dish for any lunch or dinner.

5 from 2 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 4

2 to 3 sweet corn cobs kernels removed (you will need about 2 cups corn kernels total)
2 Tbsp unsalted butter
1/2 tsp chaat masala
1/2 tsp chili powder
1/2 tsp black pepper
1 tsp salt
2 Tbsp finely chopped cilantro leaves + more for garnish
1 Tbsp freshly squeezed lemon juice
1/4 cup finely chopped red onion
1 cup halved cherry or grape tomatoes
1/2 avocado diced

Rinse the corn kernels in cold water. Bring a large pot of water to a boil over high heat. Once boiling, add corn kernels. Cook until softened, about 5 to 7 minutes. Remove from heat and drain the water from the corn.
Add hot corn to a medium bowl with butter. Stir until the butter is melted.
Add chaat masala, chili powder, pepper, salt, cilantro, and lemon juice. Stir to combine.
Gently fold in red onion, tomatoes, and avocado.
Garnish with additional cilantro and serve.

Calories: 143kcal

Cuisine: Indian

Category: Side Dish