Grilled Corn Salad With Chilli Oil Dressing Recipe

Corn is the most versatile ingredient and it can make for a delicious snack, Kankana Saxena makes a quick salad.

Cook Time: 15 minutes

Difficulty: Easy

Serves: 2 persons

Tagged in: Cuisine, Mexican, Recipes, Salads, Type of Dish

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INGREDIENTS

2 whole corns
2 cups cherry tomatoes, cut in half
1 cucumber, diced
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 tbsp chilli flakes
3 tbsp olive oil
3 garlic cloves
1 lemon
Salt and pepper

METHOD

In a saucepan, add oil along with chilli flakes and garlic. Simmer at low heat for 5 minutes. Once done, remove from heat and bring it to room temperature. Strain and collect the infused oil in a mixing bowl. Squeeze in fresh lemon juice, salt and pepper to the oil. Give it a whisk and keep it aside to be used in the salad.
Grill the corns until they’re nicely done. Once cooled, use a sharp knife to take the kernel off. Gather it in a serving bowl. Drop the cherry tomatoes and diced cucumber. Scatter the mint leaves along with cilantro leaves. Finally, pour the chilli oil dressing, give it a mix and serve.