Indian Street Corn Salad

Ingredients

• Corn

  Sweet, yellow, raw

  3 ear, large yields or 429g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lime juice

  Raw

  ½ cup or 121g

• Cumin

  Spices, cumin seed

  ⅓ tsp, ground or 1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Cardamom

  Spices

  1 tsp, ground or 2g

• Garam Masala

  Badia

  1 tsp or 24g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Spearmint

  Fresh

  2 tbsp or 11g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

Directions

1. Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke.
2. Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.
3. For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, garam masala, and salt and black pepper to taste.
4. Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint, and cilantro. Toss with the dressing, and taste for seasoning. Serve!