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YIELD: 4 CUPS (948 ML)

 I’ll never forget the day I created a slice of my favorite part of Delhi visits in my mother’s kitchen in King of Prussia, Pennsylvania. I’m not sure what led me to try, but I took a few ears of corn, put a little metal rack over an electrical burner on my mom’s stovetop, and laid 2 ears of corn on it. I turned the burner on high and waited to see what would happen. After roasting the cobs to a beautiful shade of dark brown–black, I compiled spices in a little bowl, sliced lemons, and took the tray up to my parents’ bedroom. They were in heaven. Today, I like to cut off the kernels and make a side salad as an afterschool treat for my girls. This recipe was included in the Chicago Sun-Times’ list of most
memorable recipes for 2010.



  • 4 ears corn, husked and cleaned
  • Juice of 1 medium lemon
  • 1 teaspoon coarse sea salt
  • 1 teaspoon black salt (kala namak)
  • 1 teaspoon Chaat Masala
  • 1 teaspoon red chile powder or cayenne
  1. Roast the corn until slightly charred. This can be done many ways. I simply do it right on my stovetop. I have gas burners, so I turn them to medium-high and roast 2 ears at a time, turning them slightly as they roast. If you have an electric stove, you can do the same, but put a small metal rack over your burner so that the corn does not sit directly on it and make a mess. If you don’t want to go this route (though I find it to be the simplest), you can roast the corn on a grill.
  2. Remove the kernels from the corn. Either use a fancy gadget designed for this purpose or do as I do—take a serrated knife, hold the cob with one hand, and work your way carefully down the length of the cob with the other hand (which is obviously holding the knife!).
  3. Put the corn kernels in a bowl and mix in all the other ingredients. Serve immediately.

Try This! If you truly want to go traditional, put the spices in a small plate, and serve the ears of corn whole, accompanied by the spices and a lemon half. Have your guests pat the lemon (flat side down) in the plate of spices and rub the spiced lemon down their corn cobs until all of the corn is seasoned. Squeeze the lemon slightly as you go down the length of the corn to give it as much flavor as possible.


Note:
If you wash the corn first, be sure to dry the cobs completely before putting them on the stovetop, or they will splatter when cooking. I learned this one the hard way.

Street Corn Salad (Bhutta)


YIELD: 4 CUPS (948 ML)

 I’ll never forget the day I created a slice of my favorite part of Delhi visits in my mother’s kitchen in King of Prussia, Pennsylvania. I’m not sure what led me to try, but I took a few ears of corn, put a little metal rack over an electrical burner on my mom’s stovetop, and laid 2 ears of corn on it. I turned the burner on high and waited to see what would happen. After roasting the cobs to a beautiful shade of dark brown–black, I compiled spices in a little bowl, sliced lemons, and took the tray up to my parents’ bedroom. They were in heaven. Today, I like to cut off the kernels and make a side salad as an afterschool treat for my girls. This recipe was included in the Chicago Sun-Times’ list of most
memorable recipes for 2010.



  • 4 ears corn, husked and cleaned
  • Juice of 1 medium lemon
  • 1 teaspoon coarse sea salt
  • 1 teaspoon black salt (kala namak)
  • 1 teaspoon Chaat Masala
  • 1 teaspoon red chile powder or cayenne
  1. Roast the corn until slightly charred. This can be done many ways. I simply do it right on my stovetop. I have gas burners, so I turn them to medium-high and roast 2 ears at a time, turning them slightly as they roast. If you have an electric stove, you can do the same, but put a small metal rack over your burner so that the corn does not sit directly on it and make a mess. If you don’t want to go this route (though I find it to be the simplest), you can roast the corn on a grill.
  2. Remove the kernels from the corn. Either use a fancy gadget designed for this purpose or do as I do—take a serrated knife, hold the cob with one hand, and work your way carefully down the length of the cob with the other hand (which is obviously holding the knife!).
  3. Put the corn kernels in a bowl and mix in all the other ingredients. Serve immediately.

Try This! If you truly want to go traditional, put the spices in a small plate, and serve the ears of corn whole, accompanied by the spices and a lemon half. Have your guests pat the lemon (flat side down) in the plate of spices and rub the spiced lemon down their corn cobs until all of the corn is seasoned. Squeeze the lemon slightly as you go down the length of the corn to give it as much flavor as possible.


Note:
If you wash the corn first, be sure to dry the cobs completely before putting them on the stovetop, or they will splatter when cooking. I learned this one the hard way.
Healthy Vegan Recipes Salad

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