Few weeks back I was approached by The Urban Spice, India’s upcoming Food and Lifestyle Magazine. I was asked to be a Contributing Writer to their Food section. I gladly accepted this offer. Now each month I am given a theme. I work around that particular theme and come up with a recipe. For the month of August, it was ‘Monsoon’. So I came up with Roasted Corn Salsa. It is a Mexican salsa with an Indian twist.
Currently, it’s Monsoon Season in India. Growing up in this exotic land, I have fond memories of Monsoon. One of the most prominent memory is the aroma of corn being grilled on an open flame amongst the drizzling rain drops. Enjoying a roasted corn and watching the rain pour down with a hot cup of tea was my favorite thing to do during the rainy season.
Keeping this memory in mind, I decided to use roasted corn as a main ingredient. Here I have charred corn and sweet peppers. Both of these ingredients give this salsa a very distinct earthy sweet flavor. I have added of mint to give it a refreshing taste. And to finish it off, I have used ‘Chaat Masala’. Chaat masala is a mixture of various spices which gives an instant zing to food. In India, it is added on salads, fruits, and street foods. The main ingredient in Chaat masala is dried mango powder and black salt which gives a tang to this masala. You can get Chaat Masala in any Indian Grocery store or buy it online.
If you are not comfortable adding Chaat masala to this corn salsa, that’s fine too. It will taste equally good. You can have this salsa with tortilla chips. To give it a more Indian touch, you can serve it with roasted Papad too. Papad is available in Indian grocery stores too and online as well. Make this salsa fresh and serve immediately. Don’t keep it for too long as the vegetables will release water and lose its taste. While serving it to children, you can skip the chillis and paprika.
- 1 ear of corn
- 1 tomato
- 1 green chili
- 3 mint leaves
- ½ cup mixed colorful sweet peppers (green, red, yellow, orange, chopped)
- ¼ cup red onions (chopped)
- 1 tbs cilantro (chopped)
- 1 tsp garlic (minced)
- 1 tsp fresh lemon juice
- ⅓ tsp roasted cumin powder
- ⅓ tsp chat masala
- 2 pinches of dried oregano
- 2 pinches of freshly crushed black pepper
- Salt and Red chili powder or Paprika as per the taste.
- Roast or grill corn till the corn kernels get dark brown and are cooked well. Once done, keep it aside to let it cool for some time.
- Heat a non-stick pan and add sweet peppers or bell peppers. Cook for a minute, just enough to get brown charred marks on their skin. Switch off the heat and keep it aside. Do not overcook the peppers. They should have a crunch while eating. Alternatively you can also grill these peppers.
- In a mixing bowl, add chopped onions, tomatoes, green chili, and cilantro. Follow it with minced garlic, cumin powder, dried oregano, crushed black pepper, chat masala and red chili powder. Add lemon juice. Mix everything well.
- Once the corn is cooled down, separate the cooked corn kernels from the cob and add them to the mixing bowl. Follow that with the roasted sweet peppers or bell peppers. Season it with salt.
- Mix everything well, and let it sit for few 5 -10 mins.
- Serve it with tortilla chips or roasted papad.
This recipe was originally published at The Urban Spice.
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