Roasted Corn Salad ( Soups and Salads Recipe )
by Tarla Dalal
The perfect salad for a breezy, outdoor dinner! roasted corn salad also makes a nice accompaniment to barbequed food. Colourful peppers add taste to this salad, while making it look a lot more vibrant. The salad’s tangy, delicious taste comes from the chopped coriander, lemon juice and sugar dressing. This salad can be served warm or chilled-it is nutritious as well as high on taste.
Roasted Corn Salad ( Soups and Salads Recipe ) recipe - How to make Roasted Corn Salad ( Soups and Salads Recipe )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
To Be Blended Into A Dressing
1 cup chopped coriander (dhania)
1/2 tbsp olive oil
1 tbsp lemon juice
1 tsp sugar
1 tbsp green chilli sauce
salt and freshly ground black pepper powder to taste
Other Ingredients
1/2 tbsp butter
1/2 tbsp olive oil
2 tsp chopped garlic (lehsun)
3/4 cup chopped onions
1 1/4 cups sweet corn (makai ke dane)
1 cup chopped green and red capsicum
salt to taste
Method
- Method
- Heat the butter and olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 3 to 4 minutes.
- Add the corn, capsicum and salt and sauté for another 3 to 4 minutes.
- Remove from the flame and add the dressing and mix well.
- Serve warm.
Nutrient values per serving
| Energy | 72 cal |
| Protein | 0.6 g |
| Carbohydrates | 5.3 g |
| Fiber | 0.6 g |
| Fat | 5.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 517.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 14.4 mg |
| Folic Acid | 1.6 mcg |
| Calcium | 28.4 mg |
| Iron | 0.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 17 mg |
| Potassium | 68.5 mg |
| Zinc | 0.1 mg |
Outbrain
made for 1 serving. did not have olive oil, used coconut oil instead. came out superb!!