Grilled Corn Salad
- 1 c Grilled corn kernels one cob of corn
- 1/2 c Diced boiled potato 1 small Russet potato
- 1/4 c Dried cranberries
- 1/4 c Sliced Scallions mix of green and white parts
- 1/2 c Diced Ripe Mangoes
- 2 Tbs. Chopped cilantro
- 2 Tbsp. Monsoon Kitchens® (MK) Tamarind Chutney
- 2 Tbsp. Monsoon Kitchens® (MK) Cilantro Chutney
- 2 Tbsp. Salad or vegetable Oil
- 1/2 tsp Black Pepper
Grill corn on medium heat for 6-7 minutes till all the corn kernels are charred but not burnt.
Cool and remove kernels by a knife or kernel remover.
Boil one potato in its jacket until soft. Cool, peel and dice small.
Peel mango and dice small.
Slice green and white parts of scallions to ½ cm thickness.
To make salad, mix all ingredients and toss in Chutney dressing as needed.
Serve over salad greens or by itself.