Corn And Zucchini Raita Recipe

Name: Corn And Zucchini Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Corn And Zucchini Raita falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn And Zucchini Raita

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