RecipesSidesGrilled Corn Salad

Grilled Corn Salad



SERVINGS: 4 Oz. Servings



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


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

Monsoon Kitchen Products Used in this Recipe