It is simply unbelievable how scrumptious this simple koshimbir/salad is! We have a heat wave in the Boston area this week. So this cool, super delicious, easy to make koshimbir just hits the spot! It can be made ahead of time and refrigerated and the flavor deepens even more. This was part of my cool lunch today and I wish I had made more:)
To cut the corn kernels off the cob, simply invert a bowl over a plate. I used a stainless ice cream bowl which has a little pedestal that is hollow on the bottom. That made it even easier to hold the corn on the cob in place. With a knife I cut off the corn kernels and then ran the dull edge of the knife over the cob again to catch the milk from this ‘end of the summer’ corn, that is bursting with flavor.
Add the tempering, chopped veggies, cilantro and coconut and you have a fresh koshimbir or salad in no time flat!
Raw Corn Koshimbir with Coconut
- 1 teaspoon ghee or coconut oil
- ½ teaspoon black mustard seeds
- 1/2 serrano pepper, diced (or to taste)
- 1/8 teaspoon asafetida or hing
- 1 corn on the cob, with kernels cut off, about 1 heaped cup of kernels
- ½ cup finely diced cucumber
- 1 small red onion, finely diced, about ¼ cup diced onion
- 2 tablespoons fresh grated coconut or frozen grated coconut, defrosted
- 2 tablespoons cilantro leaves, finely chopped
- Se salt to taste
- Juice of ½ lime
To make the Raw Corn Koshimbir-
- Heat the ghee or coconut oil in a small pan over medium heat. Add the mustard seeds. When they start to sputter, add the diced serrano pepper and the asafetida. Let it sizzle for about 30 seconds and remove from heat. Set aside to cool. This is the tempering.
- Meanwhile combine the corn kernels and its milk with the diced cucumber, red onion, grated coconut, chopped cilantro, sea salt and the lime juice.
- Add the tempering and toss well to combine.