Bringing together a classic from my trips to India and some ingredients I’ve grown up loving as a Californian. Sweet corn with a spicy kick and tangy taste.
If Indian street food and Mexican street food had a baby, this would be it. My family loves talking about cultural food at the dinner table and drawing out similarities between cuisines. My parents think Indian food has some parallels with Mexican cuisine, with the main similarity being spice!
This recipe is super simple and all you really need to do is the put the ingredients together. I’m personally not ready to let go of summer yet, so I’m savoring those summer salads right now – and all the better with some fun tangy flavors!
Indian-Mexican Street Corn Salad
Ingredients
- 3 ears of corn, boiled
- 1 cup cooked or canned chickpeas
- ½ avocado, cubed
- 1 jalapeño, sliced
- ½ red onion, thinly sliced
- cherry tomatoes
- handful of mint leaves
Dressing
- ¼ cup lime juice
- ¼ tsp ground cumin
- pinch cayenne
- ¼ tsp black pepper
- ¼ tsp chaat masala
Instructions
- Mix all dressing ingredients in a small bowl and let sit while you prepare the rest of the salad.
- Add corn, chickpeas, onion, tomatoes, and jalapeños.
- Toss with the dressing.
- Add mint leaves and avocado over the top, just before serving.
