Indian Street Corn Salad

Indian Street Corn Salad Healthy Recipe

4 Servings 25 min Cook

Macros/Serving: 141 Calories
Tags:paleo | appetizers

Ingredients

3 Ear, large (7-3/4" to 9" long) yields Corn
1 Tbsp Olive Oil
1/2 Cup Lime Juice
1/3 Tsp, ground Cumin
1/4 Pinch Cayenne Pepper
1 Tsp, ground Cardamom
4 Tsp Garam Masala
1 Dash Salt
1 Dash Pepper
1 Cup cherry tomatoes Cherry Tomatoes
2 Tbsp Spearmint
1 Sprigs Fresh Cilantro

Directions

Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke.

Rub the corn with olive oil, then carefully lay into the pan.

Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes.

Remove and let cool.

For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, garam masala, and salt and black pepper to taste.

Slice the kernels off the cobs and tumble into a big bowl.

Add the tomatoes, mint, and cilantro.

Toss with the dressing, and taste for seasoning.

Serve!

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