Corn and Zucchini Raita
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.
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