This Paneer Corn Salad is healthy, protein-packed, nutritious, and flavorful! It is wholesome, fresh, filling, and satisfying and loaded with soft paneer, sweet corn, and fresh vegetables.
Making this Paneer Corn Salad is easy, using pantry staples. This vibrant and colorful salad is absolutely delicious and perfect for a weight loss diet or maintaining a healthy weight.
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Protein-Packed Paneer Corn Salad
Paneer is a staple ingredient in my kitchen, and I frequently use it to get my protein fix. One of my favorite ways to enjoy paneer is to include it in salad recipes.
I often make this salad for lunch or dinner to have a light meal. Sometimes, I serve it as a side dish with dal and rice. You serve it either way; it is delicious and flavorful.
This salad can be enjoyed warm or at room temperature. For the best flavor and taste, I highly recommend pan-frying the paneer cubes. However, if you want to prepare the salad quickly, skip this step.
If you like this salad with raw vegetables, cooking them is unnecessary. Boil the corn and mix it with the other ingredients, and your salad is ready.
Why You Will Love This Salad
- Paneer Corn Salad is easy to make with pantry staple ingredients.
- It is healthy, nutritious, hearty, and satisfying.
- This salad is delicious and packed with flavors.
- The recipe can easily be customized by adding a choice of elements.
- It is perfect for a weight-loss diet or to maintain a healthy weight.
- Paneer and Corn Salad can be enjoyed as a light meal or side dish.
Ingredients and Notes
- Oil: I used only a teaspoon of oil to keep the recipe low-calorie. You can also lightly brush or spray the pan with oil to use minimal oil.
- Paneer: For the best results, use fresh, soft paneer. I like to pan-fry the paneer cubes with a bit of oil, but you can skip this step.
- Corn: I used frozen sweet corn for this salad. You can use fresh corn kernels as well. If you have corn ears, you can grill or roast them on a gas stove. Then, let them cool enough to handle and slice off the corn kernels with the knife.
- Vegetables: I added celery, green peppers, yellow peppers, and tomatoes. You can add more or less vegetables according to your preference.
- Seasonings: Only the pantry staple seasonings add great flavors to this salad. I added salt, pepper, and chaat masala.
- Spices: I added red pepper flakes to add some heat to the salad. However, you can add your choice of spices, such as red chili powder, chopped green chilis, or hot sauce.
- Herbs: Adding dried oregano and fresh cilantro brings excellent flavors.
- Lemon Juice: Add freshly squeezed lemon juice to taste. It adds fresh and bright flavors to the salad.
How To Make Paneer Corn Salad
- Heat oil in a pan and add paneer cubes.
- Pan-fry the paneer cubes on medium heat until lightly golden brown.
- Remove the paneer cubes from the pan and transfer to a bowl or plate.
- Set aside.
- In the same pan, add corn and roast the corn on medium-high heat until cooked and slightly charred.
- Stir the corn frequently to prevent them from burning.
- Once the corn is cooked, add chopped green peppers, bell peppers, and celery.
- Mix well and cook on medium heat for 2-3 minutes, stirring occasionally.
- Then, add roasted paneer cubes, chopped tomatoes, salt, black pepper, chaat masala, oregano, and red pepper flakes.
- Mix well and cook for a minute.
- Taste and adjust the seasonings as required and turn off the heat.
- Squeeze the lemon or lime juice, add chopped cilantro, and mix well.
- Transfer the Paneer Corn Salad to a serving bowl and serve it warm.
Serving Suggestions
Paneer Corn Salad is filling and satisfying. So, you can enjoy it as a light lunch or snack between the meals.
It can be served as a side dish with your mains or packed for a lunch box.
Storing Suggestions
It is best to serve the salad on the day it is made, but you can refrigerate the leftovers tightly covered for two days. Bring the salad to room temperature before serving, or microwave it for a few seconds and serve.
Helpful Tips For Paneer Corn Salad
Paneer: Use fresh and soft paneer for this salad. You can use low-fat paneer to keep the recipe low-calorie. Or use Malai paneer, whichever you prefer. I highly recommend pan-frying the paneer to enhance its taste and flavor. But if you want to make the salad quickly, use the paneer without pan-frying.
Corn: For this salad, you can use fresh or frozen corn. If you have corn ears, roast them on the gas stove and then slice off the kernels.
Vegetables: You can easily customize this recipe by adding more vegetables. Some suggestions are cucumber, zucchini, spinach, carrots, and broccoli.
Seasonings: You can add more or less seasonings to this salad to your taste. Add red chili powder or finely chopped green chilis to make the Paneer Corn Salad spicier.
Servings: This recipe serves two if you are following a healthy diet and want this salad as a light lunch or dinner. But if you have this salad as a side dish or snack, it may serve 3-4 people.
More Protein-Packed Salads
Recipe Card
Paneer Corn Salad
Ingredients
- 1 teaspoon oil
- 150 g paneer cut into cubes
- 150 g fresh or frozen corn kernels
- ½ cup green pepper chopped
- ½ cup of any colored bell pepper chopped
- ¼ cup celery chopped
- ¼ cup tomatoes chopped
- Salt to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chaat masala
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 tablespoon finely chopped cilantro
- Lemon juice to taste
Instructions
- Heat oil in a pan and add paneer cubes. Pan-fry the paneer cubes on medium heat until lightly golden brown.
- Remove the paneer cubes from the pan and transfer to a bowl or plate. Set aside.
- In the same pan, add corn and roast the corn on medium-high heat until cooked and slightly charred. Stir the corn frequently to prevent them from burning.
- Once the corn is cooked, add chopped green peppers, bell peppers, and celery. Mix well and cook on medium heat for 2-3 minutes, stirring occasionally.
- Then, add roasted paneer cubes, chopped tomatoes, salt, black pepper, chaat masala, oregano, and red pepper flakes. Mix well and cook for a minute.
- Taste and adjust the seasonings as required and turn off the heat.
- Squeeze the lemon or lime juice, add chopped cilantro, and mix well. Transfer the Paneer Corn Salad to a serving bowl and serve it warm.
Storing Suggestions
- It is best to serve the salad on the day it is made, but you can refrigerate the leftovers tightly covered for two days. Bring the salad to room temperature before serving, or microwave it for a few seconds and serve.
Notes
- Paneer: Use fresh and soft paneer for this salad. You can use low-fat paneer to keep the recipe low-calorie. Or use Malai paneer, whichever you prefer. I highly recommend pan-frying the paneer to enhance its taste and flavor. But if you want to make the salad quickly, use the paneer without pan-frying.
- Corn: You can use fresh or frozen corn for this salad. If you have corn ears, roast them on the gas stove and then slice off the kernels.
- Vegetables: You can easily customize this recipe by adding more or less vegetables. Some suggestions are cucumber, zucchini, spinach, carrots, and broccoli.
- Seasonings: You can add more or less seasonings to this salad to your taste. Add red chili powder or finely chopped green chilis to make the paneer corn salad spicier.
- Servings: This recipe serves two if you are following a healthy diet and want this salad as a light lunch or dinner. But if you have this salad as a side dish or snack, it may serve 3-4 people.
Thanks for coming! Let me know what you think.