Grilled Corn & Mango salad in Cucumber Boats/Cups

As is usual, at the nick of time, here I am with my entries for the ‘Sizzling Summer Contest’. For this contest, I wanted to make something that immediately comes to my mind when I think of summer. When in India, summer meant mangoes…a lot of them…And although you complain about the sweltering heat that you experience in summer in India, there is a joy in enjoying a cool cucumber or a watermelon wedge sold by the vendor on the roadside. It tastes best when you are hot and sweaty and your throat is parched. Somehow, I can never relish the same foods here in the US. But here, we have our own summer traditions..we almost always host a barbecue party every summer and grill our favorite foods. My favorite is grilled corn. This salad is reminiscent of all the summer memories I cherish, both past and present.

Also, this makes a great finger food, appetizer. I have this recent craze about ‘pick me up’ foods. Bit sized, easy to eat foods. And this is a take on that. Although I came up with this recipe on a whim, it tasted absolutely refreshing and delicious. More than I expected. 🙂

2 ears of corn
1 english cucumber
1 lemon
2 tbsp diced red onion
5 cherry tomatoes quartered
2 tsp cilantro chopped
1/2 cup mango, diced
pinch chilli powder
pinch chaat masala
salt and pepper to taste


Grill the corn, either on a stovetop or a grill. Cut the lemon in half. Juice one half of the lemon and set aside. Cut the other half into small wedges. When the corn is grilled and still hot, rub it with a lemon wedge and sprinkle it with chilli powder. Set aside to cool. When cooled use a knife and scrape the corn kernels onto a bowl.

To make the cucumber boats. Cut the cucumber in half. Scrape the seeds off using a spoon to create a canal in each half. With a vegetable peeler, peel off the skin from the base of the cucumber, to provide a flat base for the boat to sit on the serving platter. Sprinkle some chaat masala on the cucumber canal to flavor it.

To make cucumber cups: Cut the cucumber into 2-3 inch lengths. Scoop out the seeds to create a well in the center. Sprinkle some chaat masala on the cucumber well.

Toss the cooled corn kernels, with the red onion, tomato, mango and cilantro. Mix in the lemon juice, salt and pepper. Taste for seasoning. Fill the salad into the prepared cucumber boat or cup. Serve chilled or at room temperature.

Verdict: The lemon juice awakens the flavor of the mango and the tomato. The onion adds a crunch to the dish. It was a sweet and spicy salad, and the cucumber boat made it really fun to eat.

I am also sending this to the ‘Veggie/Fruit of the Month’ event started by Priya and featuring Corn this month.

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