Charred corn salad with oil-free coriander (cilantro) dressing | corn salad recipe | BBQ side dish recipe
You’ll love this charred corn salad with an oil-free coriander dressing. This Mexican inspired charred corn salad is easy to make and is also a family favorite. The coriander dressing (based on the coriander chutney that I usually make) brings all the other ingredients together in a perfect harmony. There’s a whole lot of flavors going on with tangy, spicy, sweet, herby & garlicky.
The salad is low in calories with just 175 calories per serving but rich in fiber, protein, essential vitamins and minerals such as Vitamin C, Vitamin A, potassium & iron. You can have it as a side dish or even mains as it is quite filling. Perfect for a BBQ! It’s vegan & gluten-free too! For a nut-free version, check out the alternatives.
How to make corn salad – step by step instructions with pictures & video
Coriander (cilantro) dressing
The coriander dressing is as easy as getting all the ingredients and blending them all together to form a puree like dressing. The best part about this dressing is that it can be made in advance and will stay good in an air-tight container in the refrigerator for at least a week. The dressing is also very versatile (as it’s based on the coriander & mint chutney) and can be used with sandwiches/snacks or even as a dip!
On its own, the dressing should be lemony, hot & a little salty to adjust for the salad ingredients when it is mixed in.
- Gather & prepare the ingredients
Wash & roughly chop the coriander & mint leaves. Roughly chop the ginger, garlic, green chilli (you can adjust the heat level as per preference) & the cashews.
- Blend together
In a mixer/grinder or a food processor, add the coriander leaves, mint leaves, lemon/lime juice, ginger, garlic, green chilli, cashews, cumin seeds & salt.
Blend together to make a smooth puree. Taste & add seasoning if required. Keep it aside.
Nut-free version
For a nut free version, just substitute ¼ – ½ an avocado or 1 tbsp. roasted chana daal/dal (easily available at Indian grocery stores) instead of cashews in the dressing. You can skip it as well but then the dressing can be a little watery. The cashews help with the binding and also make the dressing creamy.
Salad ingredients
Remove the husks & the silks from the corn cobs. Next, char the corn on an open flame on the gas or a BBQ. You’ll hear popping sounds as you cook the corn. Make sure to continuously rotate the corn to avoid burning. Cook all the required corn on the cob.
Using a sharp knife, remove the corn kernels from the corn cobs in a wide & big enough bowl. Keep aside.
Peel & finely chop the cucumber (similar size to a corn kernel). Halve the tomatoes and using a spoon, scoop out the seeds. Then, finely chop the tomatoes (similar size to a corn kernel).
Finely chop the onion (similar size to a corn kernel). Finely chop the chili & the mint leaves.
Once all the salad ingredients are ready, add the cucumber, tomatoes, onion, chili & mint leaves to the charred corn. Add in the coriander dressing & mix. Taste for seasoning and add salt or lemon juice if needed.
Halve the avocado & using a knife, carefully make horizontal & vertical cuts to cut it in cubes. Using a spoon, scoop out the avocado cubes and & mix in gently.
Serving suggestions
As a salad/mains – This salad is delicious on its own and can be had as a meal. Also perfect with a BBQ!
Mexican – Serve it with nachos or as a side dish with your Mexican meal.
Indian – Make a corn bhel, top it with some crushed puri & nylon sev.
If you tried this recipe, let me know by leaving a comment below and rating it. Please share the link on Facebook or Pinterest. For Instagram, mention @vegbyswati or tag #vegbyswati
Charred corn salad with oil-free coriander (cilantro) dressing
Equipment
- Mixer/grinder/food processor
Ingredients
Coriander Dressing
- 50 gms fresh coriander (stalks & leaves), roughly chopped
- 5 gms fresh mint leaves (approx 10-15 leaves), roughly chopped
- 1 tsp cumin seeds
- 1 green chilli/5-6 pieces pickled jalapeno, roughly chopped
- 1 cm ginger, roughly chopped
- 1 small clove garlic, roughly chopped
- 8-10 cashews, roughly chopped (for a nut-free alternative, refer to notes)
- 1 big lemon/lime (juice of)
- 1-1 1/2 tsp salt or as per taste
Salad ingredients
- 3 big corn cobs, husks & silks discarded
- 1 medium cucumber, finely chopped
- 2 medium tomatoes, deseeded & finely chopped
- 1 small onion, finely diced
- 1 red/green chilli, finely chopped
- 1 avocado, cut in cubes
- 10-15 fresh mint leaves, finely chopped (refer to notes)
Instructions
Coriander dressing
- Wash & roughly chop the coriander & mint leaves.
- Roughly chop the ginger, garlic, green chili (you can adjust the heat level as per preference) & the cashews.
- In a mixer/grinder or a food processor, add the coriander leaves, mint leaves, lemon/lime juice, ginger, garlic, green chili, cashews, cumin seeds & salt.
- Blend together to make a smooth puree. Taste & add seasoning if required. Keep it aside.
Salad ingredients
- Remove the husks & the silks from the corn cobs. Char the corn on an open flame on the gas or a BBQ. You’ll hear popping sounds as you cook the corn. Make sure to continuously rotate the corn to avoid burning. Cook all the required corn on the cob.
- Using a sharp knife, remove the corn kernels in a wide & big enough bowl. Keep aside.
- Peel & finely chop the cucumber (similar size to a corn kernel).
- Halve the tomatoes and using a spoon, scoop out the seeds. Then, finely chop the tomatoes (similar size to a corn kernel).
- Finely dice the onion (similar size to a corn kernel).
- Finely chop the chili & the mint leaves.
- In a serving bowl, add the cucumber, tomatoes, onion, chili & mint leaves to the charred corn.
- Add in the coriander dressing & mix. Taste for seasoning and add salt or lemon juice if needed.
- Halve the avocado & using a knife, carefully make horizontal & vertical cuts to cut it in cubes. Using a spoon, scoop out the avocado cubes and & mix in gently.
- Enjoy as a side dish or mains!
Video
Notes
- Total mint leaves required – approx. 10 gms, half the mint leaves to be used in the dressing and the remaining half in the salad.
- Nut-free version – For a nut free version, just substitute ¼ – ½ an avocado or 1 tbsp roasted chana daal/dal (easily available at Indian grocery shops) instead of cashews in the dressing. You can skip it as well but then the dressing can be a little watery. The cashews help with the binding and also make the dressing creamy.
- Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator.
- Serving – As a side, it can serve up to 6 people. As mains, up to 3 people.
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