How to make Burnt Corn Salad - Corn kernels when roasted till slightly burnt makes this salad unique and delicious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sweet corn kernels (स्वीट कॉर्न के दाने), Olive oil (ऑलिव आइल)

Cuisine : Fusion

Course : Salads

Burnt Corn Salad Recipe Card

Burnt Corn Salad

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Prep Time : 6-10 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Burnt Corn Salad Recipe

  • Sweet corn kernels 2 cups

  • Olive oil ½ cup

  • Spring onion bulb finely chopped 1

  • Green capsicum seeded and cut into strips 1 medium

  • Lemon juice 1 tablespoon

  • Paprika powder 1 teaspoon

  • Red chilli flakes ½ teaspoon

  • Sugar 1 tablespoon

  • Salt to taste

  • Tomato seeded and cut into strips 1 medium

  • Spring onion greens finely chopped 1 stalk


Step 1

Heat 1 tablespoon olive oil in a non-stick pan till very hot. Add corn kernels and stir on high heat for 2 minutes or till burnt. Remove from heat and transfer into a bowl.

Step 2

Heat 1 tablespoon olive oil in the same pan, add spring onion bulb and capsicum. Sauté for 1 minute on high heat and transfer into another bowl.

Step 3

To make dressing, put remaining olive oil, lemon juice, paprika powder, red chilli flakes, sugar and salt in a small jar with lid. Cover and shake well till the mixture becomes homogenous.

Step 4

Add burnt corn to the sautéed vegetables and mix well. Add tomato and mix well. Drizzle the dressing on top and toss well.

Step 5

Reserve some spring onion greens for garnishing and add the remaining to the corn mixture. Mix well.

Step 6

Serve warm or chilled garnished with reserved spring onion greens.