Directions

1. Put the onion and garlic into a small bowl, add enough water to cover, stir in the lemon juice, and add an ice cube. Set aside. (A 10-minute soak helps to tame the alliums’ aggressive flavor.)

Make the dressing:

1. Put the oil into a small skillet set over medium heat. When the oil shimmers, add the ginger, cumin, and mustard; when the seeds start to splutter (about 30 seconds), shut off the heat. Stir in the salt and vinegar. Set aside to cool until barely warm.

Make the salad:

1. Drain the onion-garlic mixture thoroughly (let it sit in a fine-mesh sieve for a few minutes). Put the corn kernels, fresh herbs, poblano, and salt into a large mixing bowl; add the dressing and the onion-garlic mixture. Toss to mix and distribute the dressing.

Finish and serve the salad:

1. Add the mozzarella and toss once more to mix it through the salad. Transfer the salad to a serving bowl, sprinkle very liberally with Chaat Mela, and garnish with cilantro leaves. Serve with more Chaat Mela alongside in a small bowl.