Corn Salad

Coconut-Peanut Corn Salad

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Toasted coconut, curry leaves, and peanuts amp up the flavors in this summer grilled corn salad.

Chandra Ram

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Grilled Corn Salad with Coconut Peanut Chaat — Photo: Photo by Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman

Active Time:

35 mins

Total Time:

50 mins

Servings:

If grilled corn is one of your summer go-to dishes, you'll want to add this salad to your rotation before summer ends. If you don't have a grill, roast corn in the oven or saute it instead — this Indian-inspired salad is flexible, and full of flavor.

It combines sweet, lightly charred fresh corn with a topping that features flaked coconut, curry leaves, and peanuts. It's a side dish or main that's bursting with flavor and texture — salty, nutty, crunchy, juicy, sweet, savory, and crisp. The topping can be made in advance and stored at room temperature for up to one week, so it makes day-of prep easy. Just prep the scallions, grill the corn, and toss everything together.

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Ingredients

Coconut-Peanut Topping

2 tablespoons ghee or melted unsalted butter
1 tablespoons finely chopped fresh ginger (from 1 [2 1/2-inch] piece)
1 tablespoon minced garlic (from 4 medium garlic cloves)
1 cup (about 1 3/4 ounces) 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 cup salted roasted peanuts

Corn

4 medium (9-ounce) ears fresh corn
2 tablespoons ghee or melted unsalted butter
2 teaspoons kosher salt
1/2 cup thinly sliced scallions (from 3 medium scallions)

Directions

Prepare the Coconut-Peanut Topping:

Heat ghee in a large sauté pan or high-sided skillet over medium until shimmering, about 1 minute. Add ginger and garlic; cook, stirring often, until fragrant, about 1 minute. Stir in flaked coconut; cook, stirring often, until coconut begins to brown, 2 to 3 minutes.
Add curry leaves, mustard seeds, lime zest, and cumin to mixture in pan; stir to combine (curry leaves and mustard seeds will splatter and pop when added to the pan; have a lid or splatter screen handy so you can cover the pan). Add peanuts to mixture, and toss to evenly combine. Cook over medium, stirring often, until mixture is fragrant, about 1 minute. Remove from heat, and set aside. Prepared Coconut-Peanut Chaat may be stored in an airtight container at room temperature up to 1 week.

Prepare the Corn:

Preheat grill to high (450°F to 500°F). Brush corn evenly with ghee, and sprinkle with salt. Place corn on oiled grates; grill, uncovered, turning often, until corn is slightly charred all over, about 15 minutes. Transfer corn to a plate; let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs; discard cobs. Place corn kernels and scallions in a large bowl.
Pour Coconut-Peanut Topping over corn in bowl, and toss to combine. Serve.

Coconut-Peanut Corn Salad

Ingredients

Directions

Prepare the Coconut-Peanut Topping:

Prepare the Corn:

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