Roasted Corn and Pomegranate Harvest Salsa -The one that did not make it

Harvest Corn Chaat

I created this recipe, or at least a version of this Harvest Corn and Peanut Chaat over five years ago. Funny, how we turn to the same foods right around the same time of the year.

As I update this recipe, I miss my brother, I somehow expect him this time of the year, maybe because it is time for family. I am also forced to realize as I revisit this post of over five years ago, maybe one day the kids will be gone and I will be waiting for them to join my thanksgiving table.


Today was one of those days that you enjoy, after a day well spent and savored. Yesterday was an incredibly busy and very successful day for the most part, the food was all complete on time, the turkey well cooked and moist (thanks to the soaking in the brine). Overall a perfect evening, with no major disasters, just the right number guests and all in just what you would want from an evening where you spent an incredible amount of time cooking.

Harvest Corn Salsa Chaat

Thanksgiving also offers me the opportunity to find recipes, especially condiments that become a part of my household table forever. This particular salsa was discovered later in the game, well, this too is very commonplace in my house. I tend to start cooking a day or so early and start stocking the refrigerator and often forget a thing or two when the dinner is actually served.  The salsa which did not make it to the table has since been a part of quite a few dinners, both for company and just us. If I stop by Trader Joe’s I often pick up a package of their frozen fire roasted corn, which works especially well in this recipe. The highlight of the evening for me really was a surprise visit from the brother all the way from Seattle. He wanted to make it in time for the holiday meal but actually missed the flight he was planning to take partly due to the X-ray machine being tripped off by the camera.
We both spent the day today around the house, noshing on the remains of the feast.

So tell me, do you have items on your menu that sometimes do not make it to the table?

Roasted Corn and Pomegranate Salsa -The one that did not make it

Prep Time: 20 minutes

Yield: Makes 1 cup

A salsa or an Indian style harvest chaat, that is crunchy, bright and full of life.


  • 1 cup frozen corn kernels (thawed)
  • 1 firm persimmon
  • ¼ cup cranberries
  • ¼ cup pomegranate seeds
  • ¼ cup blanched raw unsalted peanuts
  • 1 red onion, peeled and diced
  • 1 serrano chili, minced
  • 1 lime halved
  • 1 tablespoon chaat masala (homemade or storebought)
  • 2 tablespoons chopped cilantro leaves
  • 1 or 2 tablespoons sev or chickpea flour noodles.


  1. 1. In a large mixing bowl add in the corn kernels.
  2. 2. Dice the persimmon and half the cranberries and add to the mixing bowl.
  3. 3. Stir in the pomegranate seeds and stir in the peanuts and red onion with the chili.
  4. 4. Squeeze in the lime juice, mix in the chaat masala and cilantro leaves. Garnish with the sev just before serving.



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