Masala Corn Salad
This easy vibrant corn salad is the ideal summer side dish for any lunch or dinner.
Servings 4
Ingredients
- 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
Instructions
- 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.
