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) MK Tamarind Chutney
- 2 Tbsp. Monsoon Kitchens (MK) Cilantro Chutney
- 2 Tbsp. Salad or vegtable Oil
- 1/2 tsp Black Pepper
Instructions
- 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
- Make the Chutney dressing by mixing all the ingredients of the dressing
- To make salad, mix all ingredients and toss in Chutney dressing as needed
- Serve over Salad greens or by itself
