Grilled Corn Salad With Cilantro-Tamarind Dressing
2 ears white corn, husked
1 ripe avocado, cut into cubes
1/2 cup Roma tomatoes, sliced
1/2 cup red onion, sliced
3 ice berg lettuce leaves, shredded (optional)
Cilantro/ Parsely garnish
1 tablespoon olive oil
1/2 teaspoon grated lime zest
2 tablespoons fresh or store-bought tamarind pulp [adjust to taste]
1/2 teaspoon fine red chilli powder
1/2 teaspoon tsp granulated sugar (optional)
1/4 teaspoon fine cumin powder
1/4 cup chopped cilantro
Salt to taste
1/4 teaspoon crushed black pepper
Fresh tamarind pulp:
Soak 4-5 tamarind pods in 1/2 cup water for 3-4 hours.
Once soft and mushy, squeeze the tamarind pods with your hands and discard all the seeds,fibre and skin from the pulp .
Sieve and drain the water and pulp with help of big net strainer.
Use this thick water as you require.It can be stored in refrigerator for later use
Making the Salad:
Preheat grill or broiler to medium heat.
Grill or broil corn for 5-7 minutes until ears are lightly browned. Keep a watch on the cobs and keep on rotating them for even grilling on all sides.
Remove cobs from the grill and allow to cool. Remove the kernels from the cob in a bowl.
In a small bowl, throughly mix all the dressing ingredients.
In another large bowl,combine the grilled corn kernels, avocado, tomatoes, lettuce (if using) and onion in a large glass bowl.
Whenever ready to serve,in your serving bowl, pour the dressing,tip in the salad and toss gently to mix.
Serve at warm or at room temperature.