Name: Jain Sweet Corn & Capsicum Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ cup Sweet Corn Kernels, boiled; 1 Green Bell Pepper, finely chopped; 1 Tomato, seeds removed, finely chopped; 2 tbsp Coriander Leaves, chopped; 1 tbsp Lemon Juice; 1 tsp Chaat Masala; ½ tsp Ground Black Pepper; ½ tsp Salt

15 mintotal

Prep 10 min · Cook 5 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Fifteen minutes, most of it waiting for the boiled corn to cool. Dress it only once the corn is at room temperature.

Method

In a pot of boiling salted water, cook the sweet corn kernels for 5 minutes until tender. Drain completely and let them cool down to room temperature.
5 min
In a large mixing bowl, combine the cooled boiled corn, finely chopped green capsicum, and chopped tomatoes.
Add the chaat masala, black pepper powder, and salt. Squeeze the fresh lemon juice over the top.
Toss everything thoroughly until the vegetables are evenly coated with the spices and lemon juice. Garnish with fresh coriander.

How to tell it's done

A vibrant crunch from the capsicum perfectly balancing the juicy, soft pops of sweet corn.

Getting it right

Tip

Ensure the tomatoes have their inner watery seeds removed before chopping so the salad doesn't become soggy over time.

What to serve it with

Serve cold or at room temperature alongside everyday Jain meals or as a light evening snack.

Common mistakes

The salad turns soggy and dull.: Drain the corn thoroughly and let it cool completely before it meets the capsicum. Warm corn steams the raw vegetables and softens them within minutes.
The corn tastes bland.: Salt the boiling water properly. Corn boiled in plain water takes up almost nothing from a dressing added later.

Substitutions

Frozen corn works as well as fresh and needs only a few minutes in the boiling water.
Red or yellow capsicum can replace the green and is sweeter and less bitter.

Storing and reheating

Keeps a day in the fridge, though the capsicum softens. Boil and cool the corn up to two days ahead and assemble fresh — that is the part worth preparing early.

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