Yields Makes 6 servings
AuthorLaxmi Hiremath,
Notes: Make the yogurt mixture up to 1 day ahead. Garnish salad with seeds and chilies just before serving.

How to Make It

Step 1
1

Steam fresh corn and zucchini on a perforated rack over boiling water just until zucchini is tender when pierced, about 3 minutes. Let stand until cool.

Step 2
2

Slit serrano chilies lengthwise into quarters, from tip to stem, leaving chili pieces attached at stem.

Step 3
3

Pour oil into a 6- to 8-inch frying pan over medium-high heat. Add cumin seed and mustard seed. When seeds pop, in about 30 seconds, add chilies and stir 1 minute. Remove from heat. Cool.

Step 4
4

In a bowl, mix corn, zucchini, yogurt, and sour cream. Season to taste with salt, then scrape yogurt raita into a salad bowl.

Step 5
5

Spoon oil with seeds and chilies onto raita. Garnish with bell pepper and cilantro.

Ingredients

 2 cups fresh, frozen, or canned corn kernels
 2 zucchini (3/4 lb. total), ends trimmed, cut into 1/2-inch cubes
 2 fresh serrano chilies
 1 teaspoon salad oil
 1/4 teaspoon cumin seed
 1/4 teaspoon mustard seed
 1 cup plain nonfat yogurt
 2 tablespoons low-fat sour cream (optional)
  Salt
 1/4 cup chopped red bell pepper
 1 tablespoon minced fresh cilantro

Directions

Step 1
1

Steam fresh corn and zucchini on a perforated rack over boiling water just until zucchini is tender when pierced, about 3 minutes. Let stand until cool.

Step 2
2

Slit serrano chilies lengthwise into quarters, from tip to stem, leaving chili pieces attached at stem.

Step 3
3

Pour oil into a 6- to 8-inch frying pan over medium-high heat. Add cumin seed and mustard seed. When seeds pop, in about 30 seconds, add chilies and stir 1 minute. Remove from heat. Cool.

Step 4
4

In a bowl, mix corn, zucchini, yogurt, and sour cream. Season to taste with salt, then scrape yogurt raita into a salad bowl.

Step 5
5

Spoon oil with seeds and chilies onto raita. Garnish with bell pepper and cilantro.

Corn and Zucchini Raita