These days it has been so cold and mostly raining here in Manchester. On days such as these, I crave some delicious food that could just appear in front of me (sigh!). This peas and corn salad was just the kind of fast food that I was craving. It is warm, zingy, spicy, and juicy. And it comes together so quickly as if it just appeared in front of me 😀. This salad is my take on the popular street-style spicy sweetcorn that we get here in the UK and in India. Knowing me, I had to make it healthier 😆 and so in went some green peas! I mean, why not?! We all love peas, don’t we? They go well with anything!
Allergen Free Labels
This sweet corn and green peas salad is free of these allergens:
gluten soy alliums nuts mustard dairy
This recipe will work for you if you are on a grain-free diet and/or plant-based diet. It can be made nut free - see notes below.
Why you will love this sweetcorn salad
In addition to the fact that is free of many allergens, here are the reasons why this salad will be a super hit with your family.
Requires store-cupboard ingredients
Is quick and easy to make.
Delicious and healthy
It is a tasty way to have your daily dose of veggies
No chopping or prepping is required - yay!
Is versatile - have it on its own or as a side to your main dish.
Ingredients
Combining peas with sweetcorn is my second favorite combination, after potatoes and peas (aloo matar). This recipe requires very few ingredients. See the recipe card for quantities. Peas: I have used small green peas (known here in the UK as petit pois) for their sweeter flavor and faster cooking time. You can use regular garden peas but do bear in mind that they may take longer to cook. Corn: I have used frozen corn here. You can use fresh or tinned corn for this recipe. See the notes below. Oil: I like almond oil in this recipe. You can use any other oil of your choice or butter if you are ok with it. Lime juice: Fresh, preferably. Red chili powder: This is more for the color than the heat. Chaat masala: A zingy spice mix that is added to Indian salads (such as these spiced onions). You can get it in most Indian stores and in many mainstream supermarkets these days. See notes below for alternatives. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Instructions
The best part about this salad is that it is quick and easy to whip up, so you can have it on the table in no time! Let’s make it. Also, see the video at the end of the recipe card. Step 1: Place a skillet or wok over medium-high heat. When the pan is hot, add the frozen corn and frozen peas. Place the lid and let them cook in their steam for 4-5 minutes. I like them to still have a bit of crunch. If you want them softer, then cook them for another minute or two. Step 2: Take the lid off and add the spices - chaat masala, salt, and red chili powder. Add the lime juice and oil (or butter). Mix. Turn the heat to high and cook for a few more seconds. Take off from the heat and serve warm. And that’s pretty much it!
Notes
Frozen or not? I like to make this recipe all year round and therefore make it with frozen corn and frozen peas. You can, however, make it with fresh ones, if you have them. Do note that the cooking time will be more. Corn from a tin: Since these are already cooked, drain the liquid and add them after the peas have cooked. Are peas and corn good for you? Frozen peas and corn are rich sources of protein and carbohydrates. They also are rich in many nutrients and micronutrients. Plus they are fiber-rich and count towards your daily dose of vegetables! Almond oil: I have used this oil because of its thick, creamy taste and texture. You can use any other oil (such as avocado) of your choice or butter if you are ok with it. No chaat masala? No worries, add your favorite curry powder. Or increase the quantity of chili powder. This recipe is as forgiving as it is easy! There are times when I have gone totally out of the box and tried other flavors - thyme, black pepper, and butter for instance, and this flavorsome substitute for curry powder instead of chaat masala. It has turned out to be delicious every time! Use this recipe as an inspiration and go ahead and be as creative as you want! Do share your creativity with me, either in the comments below or through social media. Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Storage
This dish will keep well for 2-3 days. Store it in a clean, fridge-safe container with a lid. Top tip: If making a big batch and storing it for later, then do not add the lime juice yet. Add it after you have reheated the salad. If you have made this quick and easy corn and peas salad, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
