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 Title: Associate Editorial Director, Food & WineLocation: ChicagoEducation: Bachelor's in Journalism from Loyola University Chicago Certified Sommelier, Court of Master SommeliersExpertise: cooking, baking, writing, editing, chefs, restaurants.Experience: Chandra Ram is a James Beard- and IACP-nominated food writer, editor, and cookbook author. She worked in restaurants for years before turning to food writing and has won multiple awards for her work, including more than a dozen Jesse H. Neal awards and the McAllister Editorial Fellowship.Chandra has been cooking since she was old enough to help her mother in the kitchen, and parlayed her love of food into a career that keeps her busy between the stove and her desk.As the associate editorial director for food, Chandra strategizes how to produce the tastiest recipes to help readers create delicious food in their home kitchens. She's worked in many different corners of the food world, from bartending at a French restaurant in London to running a catering business in Maine and consulting with restaurant owners on how to improve their menus all over the country.Her writing has been featured in Food & Wine, Food52, Epicurious, Gravy, Kitchn, and Plate. She is a frequent speaker at food events and industry conferences, and an interview subject for podcasts and video programs. 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