Indian Chaat Style Grilled Corn Salad

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This grilled corn salad combines smoky corn kernels, crisp vegetables, lemon, coriander, and simple Indian spices for a quick chaat-style side.

Prep Time 10

Cook Time 5

Total Time 15

Servings

Make the Dressing: Add the chopped coriander, lemon juice, green chili, optional oil, black salt, coriander powder, black pepper, roasted cumin powder, and optional red chili powder to a small bowl. Stir until the spices mix evenly with the lemon juice.
2 tablespoons coriander leaves, 1.5 tsp lemon juice, ½ tsp green chili, ½ teaspoon oil, ¼ tsp black salt, ¼ tsp coriander powder, ⅛ tsp black pepper powder, ¼ tsp roasted cumin powder, ⅛ tsp red chili powder
Check the Salt: Black salt gives the dressing its familiar chaat-style flavor and also adds saltiness. Wait until the end before adding regular salt so the salad does not become too salty.
Combine the Salad: Add the cooled grilled corn kernels, chopped cucumber, tomato, and finely chopped onion to a large bowl. Keep the vegetables similar in size so the salad is easy to scoop and each serving has a good mix of corn and vegetables.
1½ cups corn kernels, ½ cup cucumber, ¼ cup tomato, ¼ cup onion
Add the Dressing: Pour the prepared dressing over the corn mixture. Toss gently until everything is evenly coated. Avoid stirring too firmly, as the tomato pieces can become soft.
Taste and Serve: Taste the salad and add regular salt only if needed. Serve it soon after mixing so the cucumber stays crisp and the flavors remain fresh.
Salt

Start with cooled grilled corn. Warm kernels can soften the cucumber and tomato.
Mix the dressing separately. This step distributes the small quantities of spices more evenly.
Taste before adding salt. Black salt already brings noticeable saltiness.
Toss the salad close to serving time. The cucumber stays crisp, and the tomato holds its shape.
For make-ahead preparation, keep the dressing and chopped vegetables separate. Combine them shortly before serving.