Name: Corn Salad recipe by Shilpa Manocha at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Sweet corn 1 cup; Chopped Green capsicum 1/2 cup; Chopped yellow capsicum 1/2 cup; Chopped red capsicum 1/2 cup; Green peas 1/2 cup; Chopped pineapple 1/2 cup; Sliced grapes 1/2 cup; Pomegranate seeds 1/2 cup; Mayonnaise 2 tbsp; Olive oil 1 tsp; Salt to taste; Black Pepper to taste; Honey 1 tsp (optional)

Ingredients Serving: 4

Sweet corn 1 cup
Chopped Green capsicum 1/2 cup
Chopped yellow capsicum 1/2 cup
Chopped red capsicum 1/2 cup
Green peas 1/2 cup
Chopped pineapple 1/2 cup
Sliced grapes 1/2 cup
Pomegranate seeds 1/2 cup
Mayonnaise 2 tbsp
Olive oil 1 tsp
Salt to taste
Black Pepper to taste
Honey 1 tsp (optional)

Instructions

Cook the sweet corn and peas in boiling water for 5 to 10 mins to soften them a little.
Once softened, drain out the water and let them cool down.
In a big salad serving bowl, add the cut capsicums, grapes, pineapple and the drained corn/peas.
Add the mayonnaise and mix well to coat the veggies with the mayo.
Now add salt and pepper. Pour in some honey and olive oil.
Mix well but avoid rigorous movement. Mix gently.
Taste a little and adjust the salt and pepper.
Cover it with a cling wrap and keep it in the fridge to get cold.
The flavours would have mixed well and now serve cold garnished with some chopped coriander. (Optionally you can garnish with pomegranate as well).

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