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Corn kosumalli recipe
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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
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
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Energy
685kj
164kcal
8%
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Fat
11g
16%
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Saturates
6g
28%
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Sugars
3g
3%
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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.
- 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.
- 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.