Wednesday, August 22, 2007

"Burnt" corn salad

I wish I could say that I started to make something totally different with the sweetcorn, made a complete hash of the job and yet heroically and singlehandedly saved the situation, rescuing the corn and making it the star of an impromptu recipe.

I wish.

No such heroism here, there no accolades for Supercook for saving the world from a culinary disaster. There was no disaster, and nothing to save. *sigh*

No, this salad is just one of Tarla Dalal's health recipes which stuck in my head for being so darned simple. ("Simple" - my mantra, my raison d'etre, my motto, my everything). Roast the corn over an open flame till it gets some black spots (that's the burnt part), mix it with some raw chopped vegetables and pour over a simple dressing. Eat immediately at room temperature or eat cold. Either way, it's nice. Not spectacular, but nice. Today being the third hot day of the entire summer, I decided to go with a simple salad for dinner as it was just me, Pete being stuck with the accountants at work.

So here it is. An unheroic simple recipe from an even more unheroic cooker (tee hee). At least it's colourful!

Recipe for:
"Burnt" corn salad


1 corn cob
1 tomato, chopped (I used about 10 baby plum tomatoes)
1/2 white onion, sliced very thin
1/2 green bell pepper, chopped

For the dressing:
2 tbsp olive oil
1 tbsp lemon juice (or to taste)
pinch salt
pinch red chilli powder (I used ancho chilli powder)


1. Roast the corn over an open flame until it gets black specks all over.

2. Cool for a moment or two, then pare the corn niblets off the cob with a sharp knife.

3. Put the corn in a bowl along with the chopped tomato, bell pepper and onion.

4. Whisk the ingredients for the dressing very well.

Pour over the corn mix and stir it in.

5. Serve chilled or at room temperature.


Nupur said...

That looks delicious and oh-so-summery, Shammi! But I have to say that you have a lot of patience...I would have slathered chili and lime on that lovely burnt corn and gobbled it right away :)

Shyam said...

Nupur: Ah, but that's exactly what I did with the OTHER corn cob! :D

madhu said...

Hi Shammi,
Simple summer salad looks lovely, colourful and delicious.

Roopa(KitchenAromas) said...

Simple is always the best (well, most of the times!) It looks very inviting Shammi. To make it dressy, you could probably serve that in butter lettuce cups? That'd be fancy!

bee said...

you have the patience of a saint to go ahead with that salad. that burnt cob looks too good to resist on its own.

Tee said...

Sometimes simple recipes are the best tasting recipes...your salad looks very colorful and appetizing! :)

bhags said...

Thats a nice corn salad......doesnt look burnt though

Shyam said...

Madhu: Thanks :)

Roopa: Yep, lovely idea!

Bee: Aw come on, it didnt need THAT much patience! :) Especially as I was munching on another nicely roasted corn cob! :D

Tee: Thanks, and you're so right!

Bhags: It isnt really burnt :) Just roasted on an open flame! said...

Burnt or not, it looks awesome!


Suganya said...

Even if I had another 'burnt' cob, I would have devoured this one as such. Reminds me of Marina beach. Too bad am stuck with coil :(

Priyanka said...

such a simple and great recipe Shammi:)

Linda said...

In a million years I never would have thought to dress roasted corn with lemon and olive oil. That's too delicious Shammi :)

Mallika said...

Ha ha. Reading burnt corn I was very intrigued. But this is a lot better than I was expecting!!

Shyam said...

Kanch: Thanks :)

Suganya: I used to love bhuttas on Marina beach too :)

Linda: It was rather nice! :)

Mallika: Heheh... I bet you were expecting a disaster!