Corn and Zucchini Raita

Notes: Make the yogurt mixture up to 1 day ahead. Garnish salad with seeds and chilies just before serving.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 17%
  • Protein: 4.6g
  • Fat: 1.5g
  • Saturated fat: 0.2g
  • Carbohydrate: 15g
  • Fiber: 2g
  • Sodium: 39mg
  • Cholesterol: 0.8mg


  • 2 cups fresh, frozen, or canned corn kernels
  • 2 zucchini (3/4 lb. total), ends trimmed, cut into 1/2-inch cubes
  • 2 fresh serrano chilies
  • 1 teaspoon salad oil
  • 1/4 teaspoon cumin seed
  • 1/4 teaspoon mustard seed
  • 1 cup plain nonfat yogurt
  • 2 tablespoons low-fat sour cream (optional)
  • Salt
  • 1/4 cup chopped red bell pepper
  • 1 tablespoon minced fresh cilantro


  1. 1. Steam fresh corn and zucchini on a perforated rack over boiling water just until zucchini is tender when pierced, about 3 minutes. Let stand until cool.
  2. 2. Slit serrano chilies lengthwise into quarters, from tip to stem, leaving chili pieces attached at stem.
  3. 3. Pour oil into a 6- to 8-inch frying pan over medium-high heat. Add cumin seed and mustard seed. When seeds pop, in about 30 seconds, add chilies and stir 1 minute. Remove from heat. Cool.
  4. 4. In a bowl, mix corn, zucchini, yogurt, and sour cream. Season to taste with salt, then scrape yogurt raita into a salad bowl.
  5. 5. Spoon oil with seeds and chilies onto raita. Garnish with bell pepper and cilantro.
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