Toasted coconut, curry leaves, and peanuts amp up the flavors in this summer grilled corn salad.

Ingredients

• 2 tablespoons ghee or melted unsalted butter
• 1 tablespoons finely chopped fresh ginger (from 1 [2 1/2-inch] piece)
• 1 tablespoon minced garlic (from 4 medium garlic cloves)
• 1 cup (about 1 3/4 ounces) unsweetened flaked coconut
• 30 fresh curry leaves, torn into pieces
• 2 tablespoons yellow mustard seeds
• 1 tablespoon grated lime zest (from 3 limes)
• 1 teaspoon ground cumin
• 1 cup salted roasted peanuts
• 4 medium (9-ounce) ears fresh corn
• 2 tablespoons ghee or melted unsalted butter
• 2 teaspoons kosher salt
• 1/2 cup thinly sliced scallions (from 3 medium scallions)

Directions

1. Heat ghee in a large sauté pan or high-sided skillet over medium until shimmering, about 1 minute. Add ginger and garlic; cook, stirring often, until fragrant, about 1 minute. Stir in flaked coconut; cook, stirring often, until coconut begins to brown, 2 to 3 minutes.
2. Add curry leaves, mustard seeds, lime zest, and cumin to mixture in pan; stir to combine (curry leaves and mustard seeds will splatter and pop when added to the pan; have a lid or splatter screen handy so you can cover the pan). Add peanuts to mixture, and toss to evenly combine. Cook over medium, stirring often, until mixture is fragrant, about 1 minute. Remove from heat, and set aside. Prepared Coconut-Peanut Chaat may be stored in an airtight container at room temperature up to 1 week.
3. Preheat grill to high (450°F to 500°F). Brush corn evenly with ghee, and sprinkle with salt. Place corn on oiled grates; grill, uncovered, turning often, until corn is slightly charred all over, about 15 minutes. Transfer corn to a plate; let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs; discard cobs. Place corn kernels and scallions in a large bowl.
4. Pour Coconut-Peanut Topping over corn in bowl, and toss to combine. Serve.