Corn Salad with Chaat Mela
Posted on March 26 2025
This sweet corn salad with Chaat Mela is a vibrant summer dish that balances juicy corn, creamy mozzarella, and zingy Indian spice. Tart, salty, and spiked with chile and mustard seeds, the vinaigrette dressing is quick-tempered with cumin and ginger, giving the dish warmth and depth. Fresh herbs, poblano, and a bright sprinkle of Chaat Mela make every bite a flavor explosion. This salad is easy to prep, crowd-pleasing, and perfect for picnics or potlucks.
Corn Salad with Chaat Mela
Rated 5.0 stars by 1 users
Category
Side Dish, Salad
Servings
6
Prep Time
20 minutes
Cook Time
5 minutes
Author:
Curio Kitchen
Serves 6.
Corn finds an ideal summer companion in Chaat Mela — corn’s mellow sweetness is enlivened and balanced by Chaat Mela’s tart, salty, chile-spiked flavor. This salad is a crowd pleaser — you might want to double the recipe so that there’s plenty for seconds!
Ingredients
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½ cup minced red onion
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1 teaspoon minced garlic (about 1 clove)
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1 teaspoon lemon juice
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4–5 ears fresh corn, cooked, kernels cut from the cobs (about 4½ cups)
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1 tablespoon (heaping) minced fresh mint
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1 tablespoon minced chives
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6 stems flat parsley, leaves picked
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½ fresh poblano chile, stem and seeds removed, cut in thin strips
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½ teaspoon sea salt
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3 tablespoons olive oil
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1-inch piece fresh ginger peeled and minced
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½ teaspoon cumin seeds
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¼ teaspoon brown mustard seeds
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¼ teaspoon sea salt
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1 tablespoon champagne wine vinegar
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1 cup cubed or pearl-sized fresh mozzarella, drained
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Chaat Mela
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Cilantro leaves, picked
For the salad:
For the dressing:
To finish:
Directions
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:
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:
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:
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.
Recipe Note
To cook corn quickly for making the salad, try the microwave. Put two un-shucked ears into the microwave and cook for 2 minutes on high power. This should yield just-cooked, still-crisp kernels. Wear rubber gloves to shuck the corn, as it will be very hot!
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