Grilled Corn Salad

SERVINGS: 4 Oz. Servings

INGREDIENTS

1 c Grilled corn kernels one cob of corn

1/2 c Diced boiled potato 1 small Russet potato

1/4 c Dried cranberries

1/4 c Sliced Scallions mix of green and white parts

1/2 c Diced Ripe Mangoes

2 Tbs. Chopped cilantro

2 Tbsp. Monsoon Kitchens® (MK) Tamarind Chutney

2 Tbsp. Monsoon Kitchens® (MK) Cilantro Chutney

2 Tbsp. Salad or vegetable Oil

1/2 tsp Black Pepper

Grill corn on medium heat for 6-7 minutes till all the corn kernels are charred but not burnt.
Cool and remove kernels by a knife or kernel remover.
Boil one potato in its jacket until soft. Cool, peel and dice small.
Peel mango and dice small.
Slice green and white parts of scallions to ½ cm thickness.
Make the Chutney dressing by mixing Monsoon Kitchens® Tamarind Chutney, Monsoon Kitchens® Cilantro Chutney, salad or vegetable oil, and black pepper.
To make salad, mix all ingredients and toss in Chutney dressing as needed.
Serve over salad greens or by itself.