Grilled Corn Salad With Cilantro-Tamarind Dressing
Ingredients
2 ears white corn, husked
1 ripe avocado, cut into cubes
1/2 cup Roma tomatoes, sliced
1/2 cup red onion, sliced
3 ice berg lettuce leaves, shredded (optional)
Cilantro/ Parsely garnish
Dressing:
1 tablespoon olive oil
1/2 teaspoon grated lime zest
2 tablespoons fresh or store-bought tamarind pulp [adjust to taste]
1/2 teaspoon fine red chilli powder
1/2 teaspoon tsp granulated sugar (optional)
1/4 teaspoon fine cumin powder
1/4 cup chopped cilantro
Salt to taste
1/4 teaspoon crushed black pepper
Preparation
1
Fresh tamarind pulp:
2
Soak 4-5 tamarind pods in 1/2 cup water for 3-4 hours.
3
Once soft and mushy, squeeze the tamarind pods with your hands and discard all the seeds,fibre and skin from the pulp .
4
Sieve and drain the water and pulp with help of big net strainer.
5
Use this thick water as you require.It can be stored in refrigerator for later use
6
Making the Salad:
7
Preheat grill or broiler to medium heat.
8
Grill or broil corn for 5-7 minutes until ears are lightly browned. Keep a watch on the cobs and keep on rotating them for even grilling on all sides.
9
Remove cobs from the grill and allow to cool. Remove the kernels from the cob in a bowl.
10
In a small bowl, throughly mix all the dressing ingredients.
11
In another large bowl,combine the grilled corn kernels, avocado, tomatoes, lettuce (if using) and onion in a large glass bowl.
12
Whenever ready to serve,in your serving bowl, pour the dressing,tip in the salad and toss gently to mix.
13
Serve at warm or at room temperature.
.
Yield:
2.0
Added:
Sunday, September 19, 2010 - 11:34pm
