WOYP Day # 57 Grilled Corn and Feta Salad

Summer time brings a bounty of fresh corn, Watermelon, Mangoes and scrumptious strawberries. Grilled corn on the cob is a family favorite. Back home in India fresh corn brings back memories of cold days - which meant corn on the cob roasted over a bed of coals and while its piping smeared with a generous dab of green chili paste, salt and lemon juice. There are so many ways to dress up grilled corn, the possibilities are endless!! :D The boys like it with butter and little salt, sometimes with garlic salt. We like it with chili powder (cayenne), salt and lemon juice or with green chili paste and salt and little bit of ghee to cut the heat!! Yumm!

To shake things up a bit, I made a salad with the grilled corn kernels, crunchy red bell peppers, onions and some jalapenos for heat. Tossed in a quick and easy mayo dressing, this salad could well be the star at your next summer party!

Grilled Corn and Feta Salad:

You will need:

3 ears of Yellow corn
1/2 cup Red bell pepper, chopped
1 Jalapeno , chopped
1/4 cup Red onion, chopped
2 tbsp fresh Cilantro, finely chopped
3 tbsp Mayonnaise
2 tsp Sriracha (or any hot sauce)
1/2 tsp Salt
1/4 tsp Black pepper powder
1 tbsp Crumbled Feta cheese

Grill the corn on the cob over an open flame or on an outdoor grill if you have one. Both methods give it a nice char which is akin to grilled or roasted corn. The easiest way to get the kernels off the cob is to use a sharp knife. I use a large bowl, place a smaller bowl inverted in the larger bowl. Place the cob on top of the smaller bowl and use the knife. Hold the cob firmly with one hand and with the knife in the other start from the top and come down in one swift move. Turn the cob and repeat. That’s it! The kernels are collected in the larger bowl without a mess :)

Remove the inverted smaller bowl, and to the same large bowl add the chopped onions, red bell pepper, jalapeños and cilantro.

In another bowl whisk together the mayonnaise, salt, pepper and hot sauce.

Add this to the corn and chopped veggies. Combine well. Top with crumbled Feta and serve.

We recently had some dead trees felled in our back yard and I had them cut a few stumps for me. I'm still figuring out what I'll use them for, meanwhile couldn't resist taking a few pictures! :D

Grab a chip and this salad makes an awesome dip!

Refreshing Mung Bean Chaat (Salad)

Mung Bean (Whole Moong Dal) is one ingredient I have in my pantry at all times. It can be used in the soaked raw form or can be boiled along with other veggies to make various dishes. I detest the taste of the raw mung bean and prefer it cooked.

Mung Bean can be used before it sprouts or when its still sprouting. For this recipe, sprouted Mung bean tastes best, but I had the unsprouted left over from another dish, and used the same.

You will need:

1 Cup Whole Mung Bean (green gram)
1 Tomato chopped
½ Onion chopped
1 tsp Chaat Masala powder
¼ tsp Chilli powder
3 Green chillies slit (vary according to taste)
Chopped fresh Corriander
½ tsp fresh Lemon juice
Salt to taste

Soak the whole mung bean overnight in cold water. Drain it the next day and place in bowl. Cover and let sit in a warm place for a day. This will make the beans sprout.

Bring water to a boil and add the sprouted mung bean. Boil till cooked through but still holds shape. Drain and transfer to a micing bowl.

Add the chopped onions, tomatoes, chaat masala, fresh corriander and chilli powder. Stir to combine. Cover and refrigerate for 2 hours. This brings the flavours together. Add salt and lemon juice right before serving. Serve chilled.

This can be whipped up in minutes if you have the sprouts on hand. If you don’t have sprouts, then skip the soaking and sprouting steps. Boil whole mung in a pressure cooker till done. Drain and toss with the remaining ingredients. Serve.