Corn kosumalli recipe
This sweetcorn salad is inspired by the refreshing kosumalli salads of Southern India, made with desiccated coconut, chilli, and coriander. Finish with a knob of butter and a squeeze of lemon for an extra lift.
See method- Serves 4
- 5 mins to prepare and 5 mins to cook
- 164 calories / serving
Ingredients
- 300g (10oz) frozen sweetcorn
- 1tbsp olive oil
For the vinaigrette
- 1 garlic clove, crushed
- 1 tomato, finely chopped
- 2 green chillies, slivered into long pieces
- 2tbsp coriander leaves
- 1tbsp fresh lemon juice
- 2tbsp desiccated coconut
- 1tbsp butter
- salt
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Shop ingredientsEach serving contains
- Energy
- 685kJ 164.0kcal
- Fat
- 11g
- Saturates
- 6g
- Salt
- 0.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 14.1gProtein 3.3gFibre 3.6g
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Method
- Boil the corn with salt for 3 minutes and drain the water. Heat olive oil and add the green chillies and the crushed garlic. Once the green chillies give out a nice aroma, remove from heat.
- Whisk in the boiled corn and the chopped tomatoes. Garnish with coriander leaves and desiccated coconut. To make it more delightful, add a dollop of butter and the lemon juice.
