Corn and coconut salad
Delight your taste buds with this refreshing corn and coconut salad, bursting with flavors of sweetness and crunch. Perfect for a light and satisfying meal.
Ingredients:
- 6 Fresh ears of corn
- 1 and 1/2 tablespoons coconut oil
- 1/2 teaspoon cumin seed
- 1/8 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 1/2 teaspoon lemon juice
- 1/2 cup coconut grated fresh, or dried, grated, unsweetened
Instructions:
- Prepare the corn by removing the husk and washing them. Use a knife to remove the kernels from the cobs.
- Take half of the corn kernels and blend them without any water until you achieve a smooth batter.
- Combine the blended corn with the remaining whole kernels.
- Heat coconut oil in a skillet or kadhai. Once the oil is hot, add the cumin seeds.
- Once the cumin seeds sizzle and change color, add the corn mixture and turmeric. Mix everything thoroughly.
- Cover the pan, reduce the heat, and cook the mixture for approximately 10 minutes, stirring occasionally to prevent sticking. Remove the cover after 10 minutes, then add sugar, salt, ground cumin, cayenne, and lemon juice.
- Stir well, cover again, and continue cooking for another 4 minutes. Uncover, add coconut, stir, and your dish is ready to be served at room temperature.
Summary:
- Calories: 1075 kcal
- Fat: 40 g
- Protein: 26 g
- Carbs: 186 g
- Potassium: 2391 mg
- Magnesium: 260 mg