Corn Salad


  • 2 teaspoon olive oil

  • 1 tablespoon lime juice

  • 1/4 teaspoon salt

  • 1/4 teaspoon hot pepper sauce (Tomato and Chilli Sauce can be used)

  • 1-1/2 cups fresh or frozen corn, thawed

  • 1-1/2 cups cherry tomatoes, halved

  • 1/2 cup finely chopped cucumber

  • 1/4 cup finely chopped onion

  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil

  • 50 g Cottage Cheese (Paneer)


  1. In a small bowl, whisk 1 tsp oil, lime juice, salt and pepper sauce; set aside.

  2. In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.

  3. Let it stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with grated cottage cheese just before serving.


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