Burnt Sweet Corn Salad, Burnt American Sweet Corn Salad
by Tarla Dalal
Added to 544 cookbooks
This recipe has been viewed 49657 times
Burnt sweet corn has a special, irresistible flavour somewhat akin to corn on the cob, roasted on an open flame. Here is an easy-to-make and convenient-to-serve delight with the same magical taste of burnt corn.
Sweet corn is sautéed on a high flame till slightly burnt and then tossed with other yummy ingredients like tomatoes, onions and capsicum. A lemony dressing adds more zing to this quick recipe, making the Burnt Sweet Corn Salad a real treat for the taste buds.
Burnt Sweet Corn Salad makes a great side dish and a fitting accompaniment to any Mexican Main dish .
- Heat 2 tsp oil in a broad non-stick pan, add the corn and sauté on a high flame for 3 minutes or till they are slightly burnt. Keep aside.
- Heat the remaining 1 tsp of oil in a broad non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes.
- Combine the cooked corn and onion-capsicum mixture in a deep bowl, add the tomatoes, salt and the prepared dressing and toss well.
- Serve immediately.
Nutrient values per serving
|Vitamin A||226.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||28.4 mg|
|Folic Acid||17.2 mcg|
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