Ingredients
For the Corn Bhel:
4 ears corn (husk on)
2 cups corn poha (available in Indian grocery stores)
1 medium red onion, diced (about 1 cup)
1 cup diced, peeled, seeded cucumber
1 cup diced Roma tomatoes
1/2 cup roughly chopped fresh cilantro leaves
Cumin Lime Dressing (recipe below)
4 mint leaves, thinly sliced into strips
*To cook along, pre-cook your ears of corn (husk on) for about 30 minutes or so at 400 degrees*
For the Dressing:
1/4 cup finely chopped red onion or shallot
1/4 cup chopped cilantro
2 cloves garlic, chopped
1 1/2 teaspoons Spicewalla ground cumin
1 teaspoon granulated sugar
3/4 teaspoon salt
3/4 teaspoon Spicewalla Table Grind Black Pepper
1/4 cup rice wine vinegar
1/4 cup fresh lime juice
1 1/2 cup light olive oil or canola oil
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Preparation
For The Corn Bhel:
1. Preheat oven to 450 degrees. Place unhusked corn on baking sheet and roast until the husk can be peeled back to reveal lightly browned cork kernels, about 40 minutes. Remove from oven and cool. Remove husks and cut kernels off ears.
2. In a mixing bowl, combine roasted corn kernels, poha or corn flakes, onion, cucumber, tomatoes, and cilantro. Toss with enough Cumin Lime Dressing to moisten. Garnish with mint.
For The Dressing:
1. In a food processor or blender, combine the onion, cilantro, garlic, cumin, sugar, salt, and pepper. Once the ingredients are pureed, turn the processor to medium-high and add the olive oil in thin stream until fully incorporated. Store in the refrigerator.
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$6.96
