This corn and coconut salad is fresh with a strong citrus flavour. It contains 2 whole squeezed lemons, sweetcorn, coconut, fresh herbs, and chilli which will provide you with many health benefits. The sweetness from the corn combined with the nuttiness of the coconut, spice from the chilli and the zing from the lemon creates a wonderful combination of flavour that cleanses the palette making other foods taste more delicious but also tastes fresh and wholesome.
When I first made this, I was skeptical about combining corn and coconut but it really works and this is a dish that I wish was always on hand. Give it a try, you won't regret it! Feel free to adjust it to your taste and if you don't have any of the ingredients listed below feel free to make some swaps. This is a traditional Indian recipe.
Ingredients
- Corn on the cob (2)
- Freshly grated coconut or Desiccated coconut (1/2 cup)
- Chopped fresh coriander (1/2 cup)
- Lemons (2)
- Green chillies (2)
- Salt and black pepper
Method
Boil the corn cobs for about 5-10 minutes, then remove the corn from the cob with a grater or knife. To do this you will need to either stand the corn upwards on a chopping board and carefully run a knife down each side or you can lay it on a board and cut it off, what ever way you find is easier.
Once the sweetcorn has cooled, combine all of the ingredients, roll the lemons to release the juice then squeeze them into the salad getting out as much juice as you can, season to taste and serve. If you cant get fresh corn on the cobs just swap it out for one large tin of sweetcorn and you can swap the green chilli for red.
Up next: Kachumber Salad Recipe
