The Ultimate Creamy Roasted Corn Salad
25Min
4Servings
185Cal
EasyLevel
VegetarianGluten freeKid friendlyvegetarian
#corn salad#roasted corn#creamy dressing#vegetarian#quick recipe
Equipment
frying pan
stove
spatula
knife
cutting board
mixing bowl
whisk
serving plate
Ingredients
Base
corn kernels (fresh, frozen)
300 g
butter
15 g
chili powder
5 g
chaat masala
5 g
Salad Components
cucumber (diced)
150 g
red onion (diced)
80 g
tomato (diced)
120 g
lettuce (chopped)
100 g
peanuts (roasted)
40 g
Creamy Dressing
yogurt
30 g
garlic (minced)
6 g
honey
5 g
oregano
1 g
chili flakes
1 g
salt
2 g
Instructions
1
Prepare the corn base
Sauté corn kernels in butter with spices until charred and caramelized.
8 minMedium-high heattimer 8 min
2
Prepare the vegetables
Dice cucumber, red onion, tomato and chop lettuce into bite-sized pieces.
10 min
3
Make the creamy dressing
Mix yogurt with minced garlic, honey, oregano, chili flakes and salt until smooth.
3 min
4
Assemble the salad
Combine the charred corn with diced vegetables, top with roasted peanuts and drizzle with creamy dressing.
4 min
Original recipe
Storage
Fridge: 2 days
Reheat: Serve cold, no reheating required
Best consumed fresh. Dressing can be stored separately for up to 3 days.
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