Indian Street Corn Salad

Indian Street Corn Salad
Ready in 40 minutes
Prep: 10 minutes
Inactive: 5 minutes
Cook: 25 minutes

Yield: 4 servings

3 large ears corn with husks and silk removed
Olive oil

1/4 cup of freshly squeezed lime juice
1/4 teaspoon of ground cumin
1/8 teaspoon of cayenne pepper
Big pinch of ground cardamom
Big pinch of chaat masala
Salt and freshly ground black pepper
1 cup halved of cherry or sugarplum tomatoes
1-2 sprigs of fresh mint, leaves thinly sliced
Small handful of fresh cilantro, leaves and soft stems rustically ripped into bite-size pieces

First place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke.

After that rub the corn with olive oil, and then carefully lay into the pan. Then cook until charred in patches all the way around and golden brown, for about 20-25 minutes, turning every five minutes. Then remove and let it cool.

Next for the dressing: In the meantime, whisk together the lime juice, cardamom, cumin, chaat masala, cayenne and salt and black pepper to taste.

After that slice the kernels off the cobs and tumble into a big bowl. Then add the tomatoes, mint and cilantro. After that toss with the dressing, and taste for seasoning and serve. Enjoy!

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