Name: Corn Mint Raita
Yield: Makes about 4 cups
Ingredients: 2 ears fresh corn; 2 cups plain whole-milk yogurt; 1 small red onion, minced; 3 Tbsp. chopped fresh mint leaves; 2 tsp. toasted ground cumin; 1 tsp. sea salt

A bowl of raita made with grilled corn yogurt. and spices.

Photo by Joseph De Leo, Food Styling by Judy Haubert

Raita is a savory, mildly spiced yogurt vegetable or fruit salad. Eaten in small portions alongside a meal to cool off the heat of chiles or spices, raitas also work as palate cleansers. I prefer this light corn raita with chicken or seafood dishes.

This recipe was excerpted from ‘Masala’ by Anita Jaisinghani. Buy the full book on Amazon.

Recipe notes

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