I originally made this Sweet Corn Salad to accompany the Vegetable Napoleons recipe that I posted last week. It pairs very well with it but, in all honesty, it was too much food for me to eat comfortably at one meal. I swapped it out with a simple Creamy Mint Chutney for a hint of flavor and a bright green color.
Sweet Corn Salad is a tangy mixture of blanched fresh sweet corn, diced tomato and diced red onion. A small minced green chile is added for a flavor boost. The salad is finished with a vinaigrette made with cumin and garnished with black sesame seeds.
Served cold, this recipe can be used as a relish to accompany any meal or served as a salad.