Nisha Vora's 'Low-Effort' Charred Corn and Peanut Salad Is Sweet, Smoky and Herbaceous

"It’s a low-effort recipe that comes together quickly but has big, fun flavors," says the author of the 'Big Vegan Flavor' cookbook

Nisha Vora wants to upgrade your end-of-summer corn.

"This dish has all the best flavors: sweet and smoky from the grilled corn, a little spicy from the chili, tangy from the lime juice and herbaceous from the mint and cilantro," says the author of the Big Vegan Flavor cookbook. "Plus the crunch of the peanuts pairs perfectly with the soft chew of the corn."

The chef was inspired by her father when creating this recipe, she explains. "He absolutely loves fresh summer corn and makes us a different rendition of a corn salad every summer. I wanted to layer in Indian spices and flavors for a special corn salad I knew he would love."

"It’s a low-effort recipe that comes together quickly but has big, fun flavors," she adds.

Related: Edy Massih Tops His Orzo Macaroni and Cheese with Aleppo Breadcrumbs: 'Spicy, Crunchy, Ooey and Gooey!'

Nisha Vora's Charred Corn and Peanut Salad

4 ears fresh corn

3 Tbsp. extra-virgin olive oil, divided

3 scallions, trimmed

¾ cup loosely packed fresh cilantro leaves and tender stems, chopped

½ cup loosely packed fresh mint leaves, chopped

3 medium garlic cloves, grated

2 tsp. grated lime zest plus 2 Tbsp. fresh juice (from 2 limes)

½ tsp. ground cumin

¼ tsp. ground coriander

¼ tsp. garam masala

¼ tsp. Indian red chili powder or 1 small jalapeño, minced

⅛ tsp. ground cardamom

½ tsp. kosher salt

Freshly ground pepper

3 Tbsp. dry-roasted salted peanuts, chopped

1. Preheat grill to medium high (400° to 450°). Coat corn evenly with 1 tablespoon of the olive oil. Place corn on oiled grates; grill uncovered, turning occasionally, until grill marks form all over and corn is just tender, about 10 minutes. Transfer corncobs to a cutting board, and let cool for 5 minutes.

2. Meanwhile, thinly slice the dark green top of the scallions on an angle; reserve for serving. Finely chop remaining light green and white parts; set aside.

3. Cut kernels from corn, and place in a large bowl. Add cilantro, mint, garlic, lime zest, juice, cumin, coriander, garam masala, chili powder, cardamom and chopped light green scallion parts; season with salt and several cracks of pepper. Drizzle in remaining 2 tablespoons oil, and toss to evenly coat. Sprinkle with peanuts and reserved scallion greens, and serve.

Serves: 8
Active time: 25 minutes
Total time: 35 minutes

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