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Sweet Corn Salad

4 from 3 votes

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Recipe CategoryVegetarian
Served AsBreakfast
Servings 4


  • Sweet corn corn cobs kernels – 2 cups
  • Cucumber – 1 cup finely chopped
  • Onion – 1/2 cup finely chopped
  • Red chilli powder – 1/2 teaspoon
  • Cumin jeera powder – 1/2 teaspoon
  • Chaat masala – 1/4 teaspoon
  • Grated coconut – 1/4 cup
  • Chopped coriander leaves – 2 tablespoons
  • Lemon juice – 1 teaspoon
  • Salt


  • Boil the corn kernels in a pan with sufficient water, till the kernels are tender. Alternatively, you can pressure cook for 4-5 whistles. Once cooled down, drain the water with the help of a colander. Keep the boiled corn kernels aside.
  • Take a mixing bowl. Add the boiled corn kernels, chopped cucumber and onions. Mix well. Then add red chilli powder, chaat masala, cumin powder, grated coconut, chopped coriander leaves and salt.
  • Mix all the ingredients well. Sprinkle lemon juice and mix well again. Serve corn salad immediately or you can also refrigerate and serve later.


You can use tinned corns if fresh corns are not available.  Salads with fresh corns tastes better.
Sprinkle extra virgin olive oil on top for taste and good health.
You can add finely chopped tomatoes, grated carrot or beetroot for variation.

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4 from 3 votes

Charus Cuisine
Charus Cuisine

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