Grilled Corn Salad
Posted On July 13, 2016
By info@monsoonkitchens.com
And has No Comment

Grilled Corn Salad
Servings 4 oz. servings
Ingredients
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
Dressing
- 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
Instructions
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Grill corn on medium heat for 6-7 minutes till all the corn kernels are charred but not burnt.
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Cool and remove kernels by a knife or kernel remover.
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Boil one potato in its jacket until soft. Cool, peel and dice small.
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Peel mango and dice small.
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Slice green and white parts of scallions to ½ cm thickness.
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Make the Chutney dressing by mixing Monsoon Kitchens® Tamarind Chutney, Monsoon Kitchens® Cilantro Chutney, salad or vegetable oil, and black pepper.
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To make salad, mix all ingredients and toss in Chutney dressing as needed.
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Serve over salad greens or by itself.