Corn Pakoras with a Peach, Nectarine, Heirloom Tomato Salad
Summer is my favorite time of the year for fruits and vegetables. The abundance of bright colors, wonderful smells makes me want to cook ALL day! I am currently loving the stone fruits like peaches and nectarines, the heirloom tomatoes and corn.
Roasted Masala Corn or Butta (in Hindi), is one of my favorite Mumbai street foods. Come monsoon season, which starts in June, I loved eating Butta. The butta or corn is roasted on a small charcoal grill. It is then rubbed with lime, dipped in red chilli powder and salt, and a pinch of chaat masala. The combination is simply addictive and deadly.
I first featured this recipe on S.F Chronicle that is linked here. It was my debut in the newspaper last year in July and I was super proud of the article and the recipe!
The basil vinaigrette is super easy to make and has a few ingredients:
- Fresh Basil : It is available in abundance in the summer and is easy to grow as well.
- Lemon Juice : Adds a lovely zing to the vinaigrette.
- Garlic : Garlic and basil are a match made in heaven.
- Shallots : I love alliums in vinaigrettes and shallots are great in this one.
- Jalapeno : Jalapeno gives a touch of spiceness and kick to this dressing.
- Maldon salt and pepper : Always needed to round up the flavors beautifully.
The vinaigrette can be made a day or two in advance as well and best stored in the fridge.
If you are South East Asian, Pakoras are no stranger to your home. Corn pakoras or Corn fritters are a must during monsoon or rainy season.
The ingredients of Corn Pakoras are:
- Fresh corn : Use fresh corn while in season. Or you can use frozen. Canned is drainen in water so will not work.
- Rice flour and Chickpea flour : Add a level of crispiness to the pakora and I love that crunch from these two flours.
- Green chile: Adds a bit of punch to the pakoras
- Ginger : I love the taste of ginger in pakoras. Along with chai, these pakoras are a fabulous combination.
- Indian spices: Turmeric, red chili powder, coriander, cumin seeds, and chaat masala are added for that perfect Indian touch to the pakoras.
The pakoras are fairly simple to make. Some of the fresh corn is coarsely ground, along with the ginger and green chile. It is then added to all the remaining ingredients to form a batter. Small patties are formed and fried to perfection.
Assembly of the Salad
When picking the stone fruits, make sure that they are slightly soft to the touch, which indicates that they are ripe, but not too ripe. Also be sure to get the freestone ones, where the flesh is not attached to the skin. This way when you cut the fruit through the center, all around, the fruit will cut right into half, with the seed attached to one half.
This way you can get neat slices out of the fruit. Heirloom tomatoes, along with the peaches and nectarine add beautiful color to this salad. Burrata cheese is a perfect compliment, with the salad, corn pakoras and the vinaigrette.
Enjoy this salad with a lovely white wine or riesling! It is a great salad to take to picnics as well. Pack all the ingredients separately, and assemble it on a platter at the picnic. The pakoras will loose it’s crunch but hey, they will still retain it’s fabulous taste!
Some of my other stone fruit recipes that I enjoy, and are on my blog are:
- Stone Fruit Shrikhand
- Stone Fruit Jam and Pecan Crumble Ice Cream
- Stone Fruit Sangria
- Easy Summer Peach, Tomato and Herb Farro Salad
- Peach, Raspberry and Lemon Frangipane Tart with Rose Whipped Cream
- Ala Mode Peach Pie Ice cream
Hope you get to try this beautiful salad and share it with your loved ones! Please do not forget to tag #thejamlab on Instagram and/or leave a comment on this blog post.