Corn Salad

Method

1. 1

   Wash and prepare 1 cup steamed sweet corn — chop, grate or cube as the recipe needs.

2. 2

   Toss the hot corn in butter and pepper first, then cool it and add the raw capsicum for crunch.

3. 3

   Heat the oil, crackle mustard and urad dal with curry leaves, and pour this tempering over the mix.

4. 4

   Add salt and the dressing only just before serving, and toss lightly with your fingertips.

5. 5

   Serve the corn salad fresh and cool as a side with rice or as a light meal on its own.