Corn and Peach Chaat Salad

Corn and Peach Chaat Salad                                   serves 4

3 meilies

2 medium ripe peaches or nectarines, cut into 1-2 cm pieces

½ red onion, cut into ½ cm dice

2 green chili, thinly sliced

1 garlic clove, very thinly sliced

3cm piece of ginger, peeled and julienned into matchsticks.

⅓ cup coriander, roughly chopped

⅓ cup salted roasted peanuts, roughly chopped

½ tsp. freshly ground black pepper

2 tsp sugar, divided

2½ tsp. chaat masala, divided

¼ cup fresh lime juice or 2 T tamarind paste stirred with 2T iced water

⅓ cup sev (slangetjies), or crushed potato chips

Stand a meilie upright in a medium bowl and slice off the kernels with a sharp knife. Using back of knife, scrape along the cob to release the “milk” into the bowl. Add the cut peach (making sure to get all of the juices into the bowl too), red onion, chiles, garlic, ginger, and coriander to bowl and toss very gently to combine. Sprinkle with pepper, 1 tsp sugar, and 1 tsp chaat masala and toss again.

Stir the lime juice, remaining 1½ tsp. chaat masala, and remaining 1 tsp. sugar in a small measuring jug until the sugar has dissolved. Add ½ cup ice water and stir to combine.

Spoon the chaat salad into individual bowls or into a salad bowl. Pour the iced lime water over the chaat salad and top with the peanuts and sev.