Creamy Corn Salad Recipe
The ultimate creamy corn salad with a homemade mint mayonnaise dressing is here.
Servings: 4 adults
Calories: 177kcal
Equipment
- Salad Mixing Bowl
- cast iron skillet
- Blender
Ingredients
- 2 Cup sweet corn kernels
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika or chilli powder
- 1 medium onion, finely chopped
- 1 medium english cucumber, finely chopped
- 1 medium red bell pepper, finely chopped
- Handful of cilantro, finely chopped
Ingredients For Mint Mayonnaise:
- ⅛ Cup cashews (kaju)
- 2 tablespoon dairy free sour cream
- 2 garlic cloves
- ¼ Cup fresh mint leaves
- ¼ teaspoon black peppercorns
- ½ teaspoon salt or to taste
- 3 - 4 sprig cilantro, chopped
- ½ lime juice
Instructions
- Heat butter or oil in a heavy skillet over high heat. Add a teaspoon of smoked paprika and oregano.
- Add the corn and let it sit undisturbed for 2-3 minutes to get a deep, golden char. Toss and cook for another 3 minutes, then remove from heat to cool completely.
- Soak cashews in boiling water for 15 minutes. Drain them, and blend them with salt, garlic, and peppercorns until coarse.
- Add sour cream, herbs, lime juice, and blend till it is smooth and creamy with a spoon dropping consistency.
- Combine the cooled corn, finely diced red pepper, red onion, and cucumber. Pour the dressing over the top and toss to coat uniformly. Top with crumbled Cotija or feta cheese, and let it chill in the fridge for at least 30 minutes before serving.
Video
Notes
- You can char the corn in a grill or air fryer also.
- Substitute sour cream with hung curd or plain Greek Yogurt.
- Do not blend herbs for too long else your dressing will turn black and bitter.
Nutrition
Calories: 177kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 300mg | Potassium: 462mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1602IU | Vitamin C: 49mg | Calcium: 47mg | Iron: 1mg