Corn Week Recipe No. 2: Tomato-Corn Salad – Khai Peene Jalsa
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Corn Week Recipe No. 2: Tomato-Corn Salad

Fresh corn is often so sweet and tender that there is no need to cook it. Basil takes the taste of the salad to a different level altogether. The purple cabbage not only makes the salad crunchier but also makes it more colorful.

Prep Time: 15 minutes.

Yield: Makes 4 to 6 servings


3 ears sweet corn
1/2 kg tomatoes, diced
250 gms purple cabbage, chopped
1/4 cup diced onion or spring onion rinsed in cold water and patted dry with paper towels
1 tablespoon vinegar
1/4 cup chopped basil
Salt and pepper


1.Over a large bowl, cut kernels off corn cobs and stir in tomatoes, purple cabbage and onion.
2. Toss with vinegar and basil; season with salt and pepper to taste.

(Tip: If you’re using spring onions, make sure you add the greens too)

Tejas Shah
Tejas is the Founder and Chief Food Blogger of KhaiPeeneJalsa. While people practice yoga as a stress-buster, Tejas takes to cooking. His craze for food is such that he can drive hundreds of miles for a delicious meal. For the most part, his world revolves around food.

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