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Mexican Roasted Corn & Olive Salad
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Mexican Roasted Corn & Olive Salad

Mexican Roasted Corn & Olive Salad
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Starters
Cuisine: continental
Servings: 4 People
Author: Jinoo Jayakrishnan
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Ingredients

  • 2 full corns
  • 1 medium onion - finely chopped
  • 1 small tomato - finely chopped
  • 1/2 medium carrot - grated
  • 1/4 cup red cabbage/purple cabbage - thinly sliced
  • 1 tbsp coriander leaves
  • 1/4 tsp pepper powder
  • 1/8 tsp chilli powder
  • 1/8 tsp garlic powder
  • 4-5 nos black olives(pitted)
  • 2 tbsp grated cheese - or butter
  • 2 tbsp mayonnaise
  • Salt - to taste

Instructions

  • Roast the corn on all sides on stove directly holding it firmly at one end.
  • When it is roasted, peel out all the corn pellets to a large bowl.

  • Put in finely chopped onion, finely chopped tomato, Grated carrots, thinly sliced red cabbage,finely chopped coriander leaves.
  • Add salt, pepper powder, chilli powder, and garlic powder.
  • Mix well and also add finely chopped or sliced pitted olives.

  • Finally throw in some grated cheese or butter and mayonnaise.
    Mix well and serve fresh.