![Grilled Corn Salad with Coconut Peanut Chaat](https://cdn.statically.io/img/www.foodandwine.com/thmb/F-3uDV-TnUX7PXU4zCa4RZNbDPw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Grilled-Corn-Salad-with-Coconut-Peanut-Chaat-FT-RECIPE0822-2000-52895860d4ee4c4ca3e21f1139a09151.jpg)
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.
Ingredients
Coconut-Peanut Topping
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2 tablespoons ghee or melted unsalted butter
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1 tablespoons finely chopped fresh ginger (from 1 [2 1/2-inch] piece)
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1 tablespoon minced garlic (from 4 medium garlic cloves)
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1 cup (about 1 3/4 ounces) unsweetened flaked coconut)
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30 fresh curry leaves, torn into pieces
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2 tablespoons yellow mustard seeds
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1 tablespoon grated lime zest (from 3 limes)
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1 teaspoon ground cumin
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1 cup salted roasted peanuts
Corn
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4 medium (9-ounce) ears fresh corn
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2 tablespoons ghee or melted unsalted butter
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2 teaspoons kosher salt
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1/2 cup thinly sliced scallions (from 3 medium scallions)
Directions
Prepare the Coconut-Peanut Topping:
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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.
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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:
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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.
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Pour Coconut-Peanut Topping over corn in bowl, and toss to combine. Serve.