Indian-Inspired Corn Salad 

A Droosh twist on a classic Mexican corn salad. Experience the fusion of sweet corn with aromatic Indian spices, bell peppers, red onions, and fresh cilantro in this yummy salad. A perfect summer staple, that's easy to make and can be stored in the fridge for about a week. Makes for the perfect appetizer or side to accompany any of your fave summer and BBQ dishes. Recipe is courtesy of our girl Laura Hanson, @laurahansonsims!

INGREDIENTS:

• 4 cups grilled corn kernels (from about 4-5 ears of corn)
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and finely chopped (optional)
• 1/4 cup chopped fresh cilantro
• 1/4 cup cotija cheese
• Juice of 2 limes
• 1/3 cup plain natural yogurt, sour cream, or dahi
• 2 tablespoons olive oil
• 1 tablespoon Chaat Party Spice Mix 
• Salt to taste

DIRECTIONS:

• In a large bowl, combine the grilled corn kernels, red onion, red bell pepper, jalapeño pepper (if using), and cilantro.
•  In a small bowl, whisk together the lime juice, yogurt or sour cream, vegetable oil, Chaat Party, paprika, salt, and pepper.
• Pour the dressing over the corn mixture and toss gently to combine.
• Sprinkle the cotija cheese on top of the salad.
• Let the salad sit in the fridge for about 15-20 minutes to allow the flavors to meld together.
• Serve chilled or at room temperature.