Fresh off the cob corn is one of my very favorite summer treats. Cobs boiled in water or milk, slathered in butter, kernels sliced from the cob sautéed in butter and cream, corn pudding, and of course a sprightly salad. I gorge myself on fresh corn in the summer months (and freeze some to savor in the winter). I tend to think of corn as a uniquely American vegetable and very Southern (though I know it grows across the country). I don’t often see it on menus in Europe, as it doesn’t really thrive, at least the sweet juicy kind we like to eat, so you mostly find it canned or frozen and any fresh cobs look a little anemic to me. In India, I saw some corn being roasted over coal stoves and sold on the street, but my limited knowledge doesn’t really put corn at the center of Indian cuisine (forgive me if I am wrong). The point of all this is that I created this recipe a riff on a dish I had a fantastic Indian restaurant in London of paneer cheese with corn chaat – squeaky, salty grilled cheese coated in a relish of fresh corn kernels redolent with subcontinental spices. It was transporting and I knew immediately that I needed to try to replicate the corn chaat. Alas, as I did some research, none of the recipes I found really measured up and, to be perfectly honest, called for some spices and ingredients that are difficult to find here and that I don’t generally incorporate into my cooking (there is always more to learn in the kitchen). But the idea of an Indian inspired corn just stuck with me until one day faced with pile of gorgeous cobs fresh from the farmers market and thoughts of a chilled salad that I began experimenting. Now I know, and would never claim, that this is in no way an authentic chaat or Indian dish, but the curry flavors and fresh herbs take this away from a traditional North American style corn salad. And I absolutely love it. So simple, but packed, packed with flavor.
I find this salad remarkably bright and refreshing in the heat of a southern summer. I prefer a sweet yellow corn for its bright color and the way it complements the curry, but a bicolor would work as well. And this is a dish for fresh as possible summer corn, not frozen or winter imports. The simple ingredients are anchored by the corn, so it needs to be good. Soaking the onions in water takes away the unpleasant bite of raw onion but leaves the sharp allium taste.I microwave the cobs to soften them, but you could also boil them for a few minutes. Letting the curry powder rest in the vinegar opens its complex flavors up wide so don’t shortcut this step. The salad can be made several hours or a day ahead and is fantastic served as part of a cold salad spread, or with a grilled fish or shrimp.
Ingredients
½ red onion
6 ears of corn
1 green bell pepper
¼ cup finely minced cilantro leaves
2 Tablespoons finely minced fresh mint
¼ cup white wine vinegar
1 Tablespoon curry powder
1 Tablespoon kosher salt
½ cup olive oil
Directions
- Finely dice the red onion and place in a small bowl covered with cool water. Leave for at least 15 minutes, but up to an hour is fine. This will take some of the bite from the raw onions. Drain well and pat dry before adding to the salad.
- Put the corn in its husk in the microwave 2 ears at a time and cook for 3 minutes. When cool enough to handle, remove the husks and the silks and cut the kernels from the cobs into a mixing bowl. Finely dice the green bell pepper and add the corn with drained onion. Stir to combine, then add the cilantro and mint and toss to distribute everything evenly.
- Put the vinegar, curry powder and salt in a jar with a tight-fitting lid. Shake well to combine, then leave to sit for 15 minutes or so the curry powder can bloom – bringing out the flavor. It will soften and dissolve a little too. Add the olive oil and shake vigorously to combine the dressing very well. Pour over the corn salad a little at a time, stirring to coat everything well. Cover the bowl and refrigerate for several hours, but overnight is fine.
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