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Corn kosumalli recipe

Corn kosumalli recipe

113 ratings

This sweetcorn salad is inspired by the refreshing kosumalli salads of Southern India, made with desiccated coconut, chilli, and coriander. Finish with a knob of butter and a squeeze of lemon for an extra lift. See method

  • Serves 4
  • 5 mins to prepare and 5 mins to cook
  • 164 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 300g (10oz) frozen sweetcorn
  • 1tbsp olive oil

For the vinaigrette

  • 1 garlic clove, crushed
  • 1 tomato, finely chopped
  • 2 green chillies, slivered into long pieces
  • 2tbsp coriander leaves
  • 1tbsp fresh lemon juice
  • 2tbsp desiccated coconut
  • 1tbsp butter
  • salt

Each serving contains

  • Energy

    685kj
    164kcal     8%

  • Fat

    11g 16%

  • Saturates

    6g 28%

  • Sugars

    3g 3%

  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 14.1g Protein 3.3g Fibre 3.6g

Method

This sweetcorn salad is inspired by the refreshing kosumalli salads of Southern India, made with desiccated coconut, chilli, and coriander. Finish with a knob of butter and a squeeze of lemon for an extra lift.

  1. Boil the corn with salt for 3 minutes and drain the water. Heat olive oil and add the green chillies and the crushed garlic. Once the green chillies give out a nice aroma, remove from heat.
  2. Whisk in the boiled corn and the chopped tomatoes. Garnish with coriander leaves and desiccated coconut. To make it more delightful, add a dollop of butter and the lemon juice.

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