Jessica Battilana

South Indian Summer Corn Salad

Jessica Battilana
South Indian Summer Corn Salad

Serves 4 to 6 as a side dish

5 ears fresh corn on the cob, shucked

Kosher salt

3 tablespoons coconut oil

teaspoons brown mustard seeds

¾ teaspoon whole cumin seeds

2 dried red Indian chiles (arbòl chiles can be substituted)

10 fresh curry leaves

1 red onion, finely diced

One 1-inch piece ginger, peeled and finely chopped

1/4 cup roasted, salted cashews, finely chopped

Juice of ½ lime

1 cup cilantro leaves

Bring a large pot of salted water to a boil and add the corn. Simmer until the corn is tender, about 5 minutes, then remove with tongs and let cool slightly. When the corn is cool enough to handle, cut the kernels off the cob and transfer to a bowl.

In a large frying pan over medium-high heat, heat the coconut oil. When the oil is hot add the mustard seeds and cook, stirring, just until the seeds begin to pop, about 30 seconds. Add the cumin seeds, dried chiles and curry leaves and cook, stirring, for 30 seconds. Reduce the heat to medium and add the onions, ginger and a generous pinch of salt. Cook, stirring, until the onion is translucent but not browned, about 5 minutes.

Add the corn and stir to combine, then cook 2 minutes more, until the corn is warmed through. Remove from the heat and add the cashews, lime juice and cilantro leaves, then season to taste with additional salt. Serve hot or at room temperature.