Vegetables Corn Grilled Corn Salad With Coconut-Peanut Chaat Be the first to rate & review! Make sure you grill corn for this salad before summer ends. It combines sweet, lightly charred fresh corn with a topping that stars ingredients including flaked coconut, curry leaves, and peanuts. It's a side dish or main that's bursting with flavor and texture — salty, nutty, crunchy, juicy, sweet, savory, and crisp. The chaat can be made in advance and stored at room temperature for up to one week, so it makes day-of prep easy. Just prep the scallions, grill the corn, and toss everything together. By Chandra Ram Chandra Ram Instagram Website Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Published on August 2, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman Active Time: 35 mins Total Time: 50 mins Servings: 6 Ingredients Coconut-Peanut Chaat 2 tablespoons ghee or melted unsalted butter 1 tablespoons finely chopped fresh ginger (from 1 [2 1/2-in.] piece) 1 tablespoon minced garlic (from 4 medium garlic cloves) 1 cup (about 1 3/4 oz.) unsweetened flaked coconut) 30 fresh curry leaves, torn into pieces 2 tablespoons yellow mustard seeds 1 tablespoon grated lime zest (from 3 limes) 1 teaspoon ground cumin 1 cups salted roasted peanuts Corn Mixture 4 medium (9 oz. each) ears fresh corn 2 tablespoons ghee or melted unsalted butter 2 teaspoons kosher salt ½ cup thinly sliced scallions (from 3 medium scallions) Directions Prepare the Coconut-Peanut Chaat: Heat ghee in a large sauté pan or high-sided skillet over medium until shimmering, about 1 minute. Add ginger and garlic; cook, stirring often, until fragrant, about 1 minute. Stir in flaked coconut; cook, stirring often, until coconut begins to brown, 2 to 3 minutes. Add curry leaves, mustard seeds, lime zest, and cumin to mixture in pan; stir to combine (curry leaves and mustard seeds will splatter and pop when added to the pan; have a lid or splatter screen handy so you can cover the pan). Add peanuts to mixture, and toss to evenly combine. Cook over medium, stirring often, until mixture is fragrant, about 1 minute. Remove from heat, and set aside. Prepared Coconut-Peanut Chaat may be stored in an airtight container at room temperature up to 1 week. Prepare the Corn Mixture: Preheat grill to high (450°F to 500°F). Brush corn evenly with ghee, and sprinkle with salt. Place corn on oiled grates; grill, uncovered, turning often, until corn is slightly charred all over, about 15 minutes. Transfer corn to a plate; let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs; discard cobs. Place corn kernels and scallions in a large bowl. Pour Coconut-Peanut Chaat over Corn Mixture in bowl, and toss to combine. Serve. Rate it Print