How to Make Corn Peanut Salad (Traditional & Healthy Version)
Corn Peanut Salad, known locally as Bhutta Moongphali Salad, is a refreshing vegetarian dish that beautifully blends the sweetness of sweet corn (bhutta) with the crunchy richness of roasted peanuts (moongphali). Popular across India, this salad is a staple during the summer months and features in many lunch thalis, especially in western and central regions. The combination of colorful veggies, tangy lime juice (nimbu ras), and aromatic coriander (dhaniya) makes it not just visually appealing but also bursting with flavors. Traditionally, Corn Peanut Salad is enjoyed as a light lunch, snack, or as part of festival meals, especially during Navratri when many people opt for sattvik (pure vegetarian) foods. Its quick preparation and no-oil recipe make it a favorite for busy weekdays and health-conscious eaters. Versatile and easy to adapt, this salad can be found at family gatherings, festive spreads, and even in tiffin boxes for a nutritious midday meal. With regional twists—from adding grated coconut in Maharashtra to using fresh green mango in Gujarat—this salad carries a legacy of creative Indian home cooking.
Ingredients
Step-by-step instructions
Step 1 · Boil or steam the sweet corn (bhutta) kernels until tender
Boil or steam the sweet corn (bhutta) kernels until tender. Drain and let cool completely.
Step 2 · Dry roast the peanuts (moongphali) on a tawa until golden and aromatic
Dry roast the peanuts (moongphali) on a tawa until golden and aromatic. Allow them to cool, then coarsely crush.
Step 3 · Finely chop cucumber (kheera)
Finely chop cucumber (kheera), tomato (tamatar), onion (pyaaz), green chilli (hari mirch), and coriander (dhaniya).
Step 4 · In a large mixing bowl
In a large mixing bowl, combine cooled corn, crushed peanuts, cucumber, tomato, onion, green chilli, and coriander.
Step 5 · Add black salt (kala namak)
Add black salt (kala namak), roasted cumin powder (bhuna jeera), and freshly squeezed lemon juice (nimbu ras). Mix well.
Step 6 · Let the salad rest for 5 minutes to allow flavors to meld
Let the salad rest for 5 minutes to allow flavors to meld. Serve chilled or at room temperature.
Why this recipe is healthy
The dish is naturally low in saturated fat and free from refined sugars, making it ideal for weight management and balanced nutrition. With high fiber and moderate protein, it promotes satiety and healthy digestion. No added oils or processed ingredients are used, and the generous use of raw vegetables ensures maximum vitamin and mineral retention. This makes it a wholesome, heart-healthy recipe.
A note on tradition
Corn Peanut Salad is especially popular in Maharashtra and Gujarat, where fresh corn is abundant during monsoon. It is commonly prepared during Navratri and other fasting days, as it is sattvik and light on the stomach. In many households, it serves as a healthy chaat alternative during festivals or as an energy-boosting snack for children returning from school.