It is monsoon season back home. One street food that is sold in Mumbai during monsoon is, roasted corn. The corn on the cob is cooked on charcoal fire till the kernels are charred and then coated with fresh lemon juice and some salt and chili powder. The taste is to die for. I have fond memories of saving every bit from my pocket money, so that I could relish this delicacy almost every day during monsoons. I miss monsoons :(. Hoping for a winter with heavy rains this time in California.
Today’s recipe uses this monsoon delicacy as a base for a salad. I used farm fresh corn and peppers. This makes a great side dish for barbecues or picnics.
6 corn on the cob
1 big – green, red, yellow and orange pepper
one small onion (finely chopped)
2 small potatoes (boiled and cut into small cubes)
freshly squeezed juice of 1 lemon
1 cup finely chopped grape tomatoes
2-3 tbsp cilantro finely chopped
2 tsp chaat masala (adjust to taste)
2 tbsp green chutney (optional)
2 tbsp tamarind chutney (optional)
- Grill/cook the corn on direct heat one at a time. Make sure to keep turning the corn to cook from all sides. You really need the char to enjoy the smoky flavor. Cook all the corns one-by-one. Once cold, using knife separate the corn kernels from the cob.
- Cook the peppers in a similar manner. Cut into small pieces one cold.
- In a big mixing bowl add the cooked corn kernels, peppers and all of the above ingredients and mix well.
Hope you all enjoy making and eating this.
- Add/delete vegetables according to your liking
- Garnish some sev for the extra crunch