Grilled corn salad with coconut-peanut chaat

Delicious grilled corn salad with a unique twist of coconut-peanut chaat. A harmonious blend of flavors and textures that will tantalize your taste buds.

Ingredients:

• 2 tablespoons ghee or melted unsalted butter
• 1 tablespoons finely chopped fresh ginger (from 1 [2 1/2-in.] piece)
• 1 tablespoon minced garlic (from 4 medium garlic cloves)
• 1 cup (about 1 3/4 oz.) unsweetened flaked coconut)
• 30 fresh curry leaves, torn into pieces
• 2 tablespoons yellow mustard seeds
• 1 tablespoon grated lime zest (from 3 limes)
• 1 teaspoon ground cumin
• 1 cups salted roasted peanuts
• 4 medium (9 oz. each) ears fresh corn
• 2 tablespoons ghee or melted unsalted butter
• 2 teaspoons kosher salt
• ½ cup thinly sliced scallions (from 3 medium scallions)

Instructions:

1. Heat clarified butter in a large frying pan or deep skillet over medium heat until it starts to shimmer, which takes about 1 minute. Add grated ginger and minced garlic; cook while stirring frequently until they release a pleasant aroma, which generally takes about 1 minute. Incorporate shredded coconut into the mixture; continue stirring regularly until the coconut begins to turn golden brown, which usually takes 2 to 3 minutes.
2. Introduce curry leaves, mustard seeds, grated lime peel, and ground cumin to the mixture in the pan; stir them together (be cautious as curry leaves and mustard seeds tend to splatter and pop when put into the pan; keep a lid or splatter screen nearby to cover the pan if needed). Add peanuts to the mixture and mix well. Cook over medium heat, stirring frequently, until the mixture becomes aromatic, which should take about 1 minute. Remove the pan from the heat and put it aside. The prepared Coconut-Peanut Chaat can be stored in an airtight container at room temperature for up to 1 week.
3. Preheat the grill to high temperature (450°F to 500°F). Brush the corn evenly with clarified butter, then sprinkle with salt. Arrange the corn on greased grates; grill without covering, turning it regularly until the corn develops a slight char all over, approximately 15 minutes. Move the corn to a plate; let it cool for about 5 minutes until it's cool enough to handle. Strip the kernels from the cobs and discard the cobs. Place the corn kernels and chopped scallions in a large bowl.
4. Pour the Coconut-Peanut Chaat over the Corn Mixture in the bowl, and mix it well. Serve.

Summary:

• Calories: 4327 kcal
• Fat: 390 g
• Protein: 42 g
• Carbs: 219 g
• Potassium: 3356 mg
• Magnesium: 443 mg