Creamy Corn Raita
Recipe from Better Homes and Gardens

Raita (RI-tah) is a traditional Indian salad that combines yogurt with fresh vegetables.


Creamy Corn Raita

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Servings: Makes 4 side-dish servings.
Total Time: 15 mins
Related Categories: 4th of July Side Dishes, Cut Corn, Healthy Dishes, Indian Cuisine, Salad, Summer Salads, Vegetable Salad
 
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Ingredients
  • 2  cups
    fresh or frozen whole kernel corn, cooked, drained, and cooled
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  • 1/2  cup
    low-fat or nonfat plain yogurt
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  • 2  tablespoons
    dairy sour cream
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  • 1/4  teaspoon
    salt
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  • 1-1/2  teaspoons
    cooking oil
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  • 1/4  teaspoon
    cumin seed
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  • 1/4  teaspoon
    mustard seed
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  • 1  fresh
    serrano chili pepper, seeded and finely chopped*
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  •  
    Leaf lettuce (optional)
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  •  
    Chopped red or green sweet pepper (optional)
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Directions
1.
In a medium bowl combine cooled corn, yogurt, sour cream, and salt. In a small saucepan combine oil, cumin seed, mustard seed, and chili pepper. Place over low heat and cook about 5 minutes or just until mustard seeds begin to "dance." (Do not overheat or seeds will pop out of the pan.)
2.
Stir mustard seed mixture into the corn mixture. Serve immediately or cover and chill up to 4 hours. Serve on lettuce leaves. Sprinkle with chopped red or green pepper, if desired. Makes 4 side-dish servings.

Note
Because chili peppers contain volatile oils that can burn skin and eyes, avoid direct contact with the peppers as much as possible. Wear plastic or rubber gloves. If your bare hands touch the chili peppers, wash your hands and nails well with soap and water.
Nutrition information
Calories 134, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 171 mg, Carbohydrate 22 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 4%, Vitamin C 17%, Calcium 5%, Iron 4%. Percent Daily Values are based on a 2,000 calorie diet
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