Sweet Corn Kosambari is a south Indian style salad recipe made with corn, pomegranate, and coconut and tempered with a few spices. This can be served as a side dish with meals or can be eaten as a snack.
Kosambari/Koshambari is a traditional salad from Karnataka cuisine. It is made during the festival season or at weddings. It is served as an accompaniment to our South Indian rice meals. It is also served as Prasada at temples.
Among the several kosambari recipes I have tasted, Sweet Corn Kosambari is my favorite. I first tasted this kosambari at a wedding, and I fell in love with it. It is very easy and quick to prepare and ready in a few minutes. It is also kids friendly.
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Corn Pomegranate Kosambari Ingredients
You will need the following ingredients to make this easy South Indian-style corn pomegranate salad recipe.
- Sweet corn: I used frozen sweet corn in this recipe. Alternately Pressure cook corn on the cob and remove corn kernels with a sharp knife.
- Pomegranate: use pomegranate arils if in season, else substitute it with grated carrot or cucumber.
- Coconut: Use freshly shredded coconut for the best result. However, you can use frozen shredded coconut.
- Fresh herbs: Use freshly chopped coriander leaves.
- Lemon/Lime juice: I used the juice of half a lemon. Feel free to increase or decrease according to your preference.
- Tempering Ingredients: I used oil, mustard seeds, curry leaves, asafoetida (hing), and dry red chili for tempering.
How to Make Sweet Corn Pomegranate Kosambari
Boiling Sweet Corn
Boil the frozen sweet corn in a saucepan with 1 cup of water for 3-4 minutes until done. Drain the water and set it aside. OR simply microwave for 2-3 minutes or until done with little water. I have used frozen sweet corn in this recipe.
If you have fresh corn on the cob, you can boil it in a pressure cooker or stovetop pot. Here are the detailed instructions on How to boil Corn on the Cob in the Instant Pot.
For Tempering
Heat the oil in a tadka pan, add mustard seeds, and let them crackle. Then add dry red chili, curry leaves, and asafoetida (hing). Saute for a few seconds and turn off the gas.
Assemble
In a large mixing bowl, Add sweet corn, pomegranate, coconut, coriander leaves, lemon juice, salt, and pepper. Pour the tempering over the salad and toss well to coat.
Serve it immediately or chill it in the refrigerator for at least 30 minutes before serving. Enjoy healthy corn pomegranate salad is ready.
Serving Suggestions
Sweet corn kosambari is a perfect accompaniment to any South Indian meal.
Serve corn kosambari as a side dish with raw mango rice, steamed rice, and rasam, along with carrot beans poriyal, or eat it like a salad.
Tips for Corn Pomegranate Salad
- If you are making it ahead, add lemon juice, and salt just before serving, else salad may release some water.
- Leftovers can be stored in an airtight glass container for up to 1 day.
- If using corn on the cob, pressure cook using an Instant Pot or stovetop cooker, cool it down, and remove the kernels using a sharp knife.
Variations
- Raw Mango: Add grated raw mango if in season for more flavors.
- Other veggies: You can add grated carrot, bell pepper, or cucumber to make it healthy.
- Lentils: You can also soak 2-3 tablespoons of split yellow moong dal in hot water for at least 30 minutes and add it to the salad. Moong sprouts also work great in this salad recipe.
- Spicy: You can add finely chopped green chilies to make it spicy.
More Sweet Corn Recipes
- Corn Pakoda
- Spinach Corn Sandwich
- Sweet Corn Soup
- Avocado Corn Salad
- Corn Fried Rice
- Spinach Corn Pakoda
- Corn Bhel
More Indian Salad Recipes
- Hesarubele Carrot Kosambari
- Cucumber Kosambari
- Chickpea Salad with Yogurt Dressing
- Kala Chana Salad
- Sprouted Moong Salad
- Boiled Peanut Salad
- Kachumber Salad
If you’ve tried this healthy sweet corn pomegranate kosambari (salad) recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!
Corn Pomegranate Kosambari
Equipment
Ingredients
- 1 cup sweet corn
- ½ cup pomegranate arils
- ¼ cup shredded coconut
- 2 tablespoons coriander leaves
- 1 tablespoon lemon juice
- salt & pepper to taste
Tempering
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 1 stalk curry leaves
- 1 dried red chili
- a pinch asafoetida (hing) optional
Instructions
Boiling Sweet Corn
- Stovetop: Boil the frozen sweet corn in a saucepan with 1 cup of water for 3-4 minutes until done. Drain the water and set it aside. Microwave: for 2-3 minutes or until done with little water. I have used frozen sweet corn in this recipe.If you have fresh corn on the cob, you can boil it in a pressure cooker or stovetop pot. Here are the detailed instructions on How to boil Corn on the Cob in the Instant Pot.
For Tempering
- Heat the oil in a tadka pan, add mustard seeds, and let them crackle. Then add dry red chili, curry leaves, and asafoetida (hing). Saute for a few seconds and turn off the gas.
Assemble
- In a large mixing bowl, Add sweet corn, pomegranate, coconut, coriander leaves, lemon juice, salt, and pepper. Pour the tempering over the salad and toss well to coat.
- Serve it immediately or chill it in the refrigerator for at least 30 minutes before serving. Enjoy healthy corn pomegranate salad is ready.
Notes
Tips
- If you are making it ahead, add lemon juice, and salt just before serving, else salad may release some water.
- Leftovers can be stored in an airtight glass container for up to 1 day.
- If using corn on the cob, pressure cook using an Instant Pot or stovetop cooker, cool it down, and remove the kernels using a sharp knife.
Variations
- Raw Mango: Add grated raw mango if in season for more flavors.
- Other veggies: You can add grated carrot, bell pepper, or cucumber to make it healthy.
- Lentils: You can also soak 2-3 tablespoons of split yellow moong dal in hot water for at least 30 minutes and add it to the salad. Moong sprouts also work great in this salad recipe.
- Spicy: You can add finely chopped green chilies to make it spicy.
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