Corn and Pomegranate Salad Recipe | Pomegranate and corn salad | American Corn Kosambari recipe with step by step instructions

Vegan and gluten free Corn and Pomegranate Salad Recipe is healthy, tasty, bright, and simple to make.

This is also known as Kosambari as the South Indian community give this salad a tempering of mustard seeds in the last before serving.

For us, Sweet corn mixed with tart sweet pomegranate along with grated coconut and a delicious tempering/tadka over it, is a winner every time!

Amalgamation of some unique ingredients- Corn and Pomegranate Salad Recipe

This recipe is made using boiled American corn, pomegranate, grated fresh coconut, some basic spices and finished off with an amazing tempering in Indian style.

Serve this as a salad, side dish with meals or can be eaten as a snack.

Who says Salads have to be boring? Have a look at these bright, colorful and delicious ideas to add to your meals –

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Corn and Pomegranate Salad Recipe

Vegan and gluten free Corn and Pomegranate Salad Recipe is healthy, tasty, bright, and simple to make.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 3

Course: Salad

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1 cup fresh or frozen sweet corn kernels
• ¼ cup pomegranate arils
• 3 tbsp Brown coconut grated
• To taste Salt
• 2 tsp lemon juice
• 2 tbsp finely chopped coriander leaves

For tempering

• 1 tsp Oil
• 1 tsp mustard seeds
• 2 Light green chilies
• 8 Curry leaves
• 1 Whole red chilli

Method

 

1. First we will prep the corn. If you are using canned then drain the water. Keep aside.
2. If using frozen corn, boil in water for 5 minutes and drain the water.
3. Here i have used fresh corn. So first we will pressure cook this with water and 1 tsp salt.
4. Once done, cool it and remove the kernels with knife.
5. After that to make salad, in a wide bowl add the cooked corn, pomegranate arils, grated  coconut, salt and lemon juice. Give a gentle mix.

For tempering

1. Next, heat oil in a small tempering pan. Once hot lower the flame, add mustard seeds and finely chopped green chilies. After that, immediately add whole red chilli and curry leaves.
2. Add this to the salad bowl. Combine everything well. Garnish with freshly chopped coriander leaves.
3. Your delicious Sweet corn salad is ready to serve.

Notes

1. You may add chopped Cucumber and carrots also.

2. Feel free to adjust (use more or less in quantity) the ingredients as per your liking.

3. You may completely omit the green chillies and swap with red chilli powder.

Step by step instructions and pictorial presentation to make Corn and Pomegranate Salad Recipe

First we will prep the corn. If you are using canned then drain the water. Keep aside.

If using frozen corn, boil in water for 5 minutes and drain the water.

Here i have used fresh corn. So first we will pressure cook this with water and 1 tsp salt.

Once done, cool it and remove the kernels with knife.

After that to make salad, in a wide bowl add the cooked corn, pomegranate arils, grated  coconut, salt and lemon juice. Give a gentle mix.

For tempering 

Next, heat oil in a small tempering pan. Once hot lower the flame, add mustard seeds and finely chopped green chilies.

After that, immediately add whole red chilli and curry leaves.

Add this to the salad bowl. Combine everything well. Garnish with freshly chopped coriander leaves.

Your delicious Sweet corn salad is ready to serve.

Top tips

1. You may addd chopped Cucumber and carrots also.

2. Feel free to adjust (use more or less in quantity) the ingredients as per your liking.

3. You may completely omit the green chillies and swap with red chilli powder.

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