This is the follow-up corn recipe we promised you. If you use the leftover corn from the previous recipe (Corn on the Cob with Lime), feel free to bypass the directions regarding the preparation of the corn. On the other hand, this recipe is excellent in its own right, so you might want to try it both ways! If you used the leftover corn from the previous recipe, you can decide for yourself if you would add the extra spices to the dressing.
This recipe comes from Aarti Sequeira, on the Today Show (6/2/16). Here is the link. Since these links sometimes disappear, we include the recipe here, too.
For the corn salad:
3 large ears of corn, husks and silks removed
1 cup cherry or sugarplum tomatoes, halved
1/2 cup (1 small handful) cilantro, leaves and soft stems rustic ally ripped into bite-size pieces
1-2 sprigs mint, leaves sliced thinly
For the dressing:
1/4 cup freshly squeezed lime juice
1/8 tsp cayenne pepper
1/4 tsp ground cumin
1 big pinch ground cardamom
1 big pinch chaat masala
Salt and pepper
Place a large cast iron skillet over medium-high heat, and heat until just beginning to smoke.
Rub the ears of corn with the olive oil and then carefully lay them in the pan. Cook for 20-25 minutes, turning every 5 minutes until golden brown, charred in patches, all the way around each ear. Remove from the pan, and allow to cool.
Meanwhile, in a large bowl, add the dressing ingredients and whisk to combine.
Slice the kernels off the cob, and tumble them into a big bowl. Add the tomatoes and herbs. Add the dressing and toss to combine. Taste for seasoning.