• Prajwala Darog

Sweet Corn Salad

A modern twist to the traditional South Indian festive Classic!!

Sweet corn is one of my favorite vegetables during summer time. I mean, seriously, who doesn't love Corn on the Cob? We have it almost every week when it is in season and you all know how much I advocate eating seasonally!

It's festive season for Indians all around the world. One of my favorite things about a festival is the amazing food we get to it. A typical South Indian festive platter contains 2 salads, 2 vegetable sides, 1 flavored rice dish, 2-3 curries and lots and lots of desserts.

So today I'm sharing one of my all time favorite South Indian festive salads - SWEET CORN SALAD OR SWEET CORN KOSAMBRI. My mom used to make this a lot when I was growing up, so I have a lot of sweet, festive memories associated with this dish.

Of course, as always, I need to add my spin to any dish. So I've added Goji berries and walnuts to this salad. The spices and goji berries help balance out the sweetness from the corn and carrots while the walnuts add a nice crunch and extra nutrition to this recipe.



For the Salad:

  • Corn on the cob - 1

  • Grated Carrots - 1/2 cup

  • Fresh/ frozen coconut - 1/4 cup

  • Cilantro - 1 tbsp

  • Salt - 1/4 tsp

  • Goji berries - 1 tbsp

  • Raw Walnuts - 1 tbsp, chopped

  • Juice of half lemon/ lime

For the seasoning:

  • Coconut Oil - 1 tsp

  • Mustard seeds - 1 tsp

  • Jeera - 1tsp

  • Green chilies - 1, chopped

  • Ginger - 1 tsp, grated

  • Hing - pinch


  • Cook the corn on the cob in the instant pot or pressure cooker. See video for how to cook and extract the kernels.

  • In a bowl, add the corn kernels, carrots, coconut, cilantro, salt and mix. Allow it to sit for few minutes.

  • Meanwhile, make the seasoning - Heat a small pan and add coconut oil to it. Add mustard seeds, jeera, green chilies, ginger and hing. Once the mustard seeds start to splutter, turn off the stove.

  • Add the seasoning to the salad mixture and give it a good mix.

  • Mix in the goji berries and walnuts.

  • Squeeze lemon/ lime juice and mix again. Salad is ready!!

  • Serve cold!


  • For a variation: Use pomogranate seeds and sprouted moong beans

  • Can be made ahead of time.

  • Tastes great even with frozen corn.

Made this recipe? Take a pic and tag me on Facebook or Instagram.

#cornsalad #southindianrecipes #indianfood #seasonal #summerfoods #instantpotrecipes

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