Vaghareli makai

Spiced corn salad


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

The beautiful Mexican street snack, elotes, are grilled corn cobs, spiced with chilli and smeared with mayonnaise. Here is the Indian version, turned into a salad — so simple and tasty, not to mention healthy. Serve it as a side, pack it for a picnic, or serve it in a cup during kids’ parties.


  • 2 fresh corn cobs
  • 2 cm (¾ inch) knob of fresh turmeric, peeled and grated, or


For the smashed corn, cut the kernels from the three cobs of corn using a sharp knife. Put half the kernels through a juicer.

Heat the coconut oil in a frying pan over medium heat. Add the shallot and garlic and cook, stirring, for 2–5 minutes, or until translucent; you don’t want them to colour.

Stir in the corn juice, remaining corn kernels and the coconut water, ensuring the