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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Make the yogurt mixture up to 1 day ahead. Garnish salad with seeds and chilies just before serving. 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:
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.
2. Slit serrano chilies lengthwise into quarters, from tip to stem, leaving chili pieces attached at stem.
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.
4. In a bowl, mix corn, zucchini, yogurt, and sour cream. Season to taste with salt, then scrape yogurt raita into a salad bowl.
5. Spoon oil with seeds and chilies onto raita. Garnish with bell pepper and cilantro.
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