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Sweet corn kosambari
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Sweet corn kosambari recipe

Karnataka style Sweet corn salad recipe
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Accompaniments, Salad
Cuisine: Indian, South Indian
Keyword: Festival recipes, Healthy salad
Servings: 3
Author: Jeyashri suresh


  • 1 cup fresh or frozen sweet corn kernels
  • 3 tbsp yellow moong dal
  • 3 tbsp grated carrot
  • ¼ cup pomegranate
  • 3 tbsp finely chopped cucumber
  • 3 tbsp coconut
  • 2 tbsp finely chopped coriander leaves
  • 2 tsp oil
  • 2 green chilis
  • 1 tsp mustard seeds
  • Salt as needed
  • 2 tsp lemon juice


  • Soak the yellow moong dal in hot water for 15 minutes.
  • Drain the water and keep this aside.
  • If using fresh corn, cook it and take out the kernels. You can refer my butter corn pasta post on how to take out the corn kernels.
  • If using frozen corn, boil in water for 5 minutes and drain the water.
  • In a bowl add the cooked corn, soaked moong dal, finely chopped cucumber, coriander leaves pomegranate arils, coconut, grated carrot, salt and lemon juice.
  • Temper mustard seeds and finely chopped green chilis in 1 tsp of oil.
  • Add this to the bowl.
  • Combine everything well.
  • Sweet corn kosambari is ready to serve.
  • You can serve eat this as a salad too.



1. No need to follow the exact measurements given in this recipe. Feel free to add or lessen the ingredients as per the availability of t he ingredients.
2. You can add sprouts also in this salad.
3. Green chilis can be replaced with little pepper powder
4. Sweet corn kosambari pairs well with any South Indian meal.