I have never eaten so much corn in my life as much as I have since I came to the US.
The all famous American sweet corn is quite sweet indeed. And that makes you just want to eat more of it, almost like candy.
The tender, juicy and sweet corn is a great accompaniment in the form of salad or our desi version called Kosambari.
Kosambari is a South Indian version of salad. Typically, it involves some soaked lentils like Moong dal or Chana dal mixed with fresh raw vegetables like grated carrots or crunchy cucumbers. The tempering involves a typical south indian tempering with mustard seeds, Asafoetida and green chillies. Finally it is topped of with fresh grated coconut and finely chopped cilantro. A generous amount of fresh lemon juice is a must .
Kosambari is a very important part of a festive spread. Hence, in special occasions and festivals, Kosambari is served in the very beginning of the meal.
During the Diwali festival this month, I decided to make this Cucumber-corn Kosambari as a part of my traditional meal.
In my version I have avoided the lentils as well as the coconut. But tastes great!!!!
What we need:
1 cup of fresh corn,scraped out from the cob
1 cup of finely chopped cucumber ( skin peeled)
5 green chillies finely minced
2 tbsp finely chopped cilantro
1/2 a lemon, juice squeezed
1tsp mustard seeds
hing or asafoetida
2 tbsp oil
In a wide bowl, mix corn and cucumber. Sprinkle some salt. add in the cilantro. squeeze the lemon.
Next is the tempering. Heat 2 tbsp of oil, add the mustard seeds and Hing. when the seeds splutter, add the green chillies. saute the green chillies until it wilts . Then add this tempering to the salad.
MIx everything well and serve chilled or as it is.