I wasn’t sure exactly what to cook when friends came over for dinner the other night,
but I knew it would involve corn from the farmers’ market, tucked in soft, pale husks, piled on the kitchen counter.
As our dogs zoomed around, I turned a ball of dough into parathas stuffed with greens and mashed potatoes
and drizzled with ghee, to have with yogurt and pickles. And I mixed a big bowl of corn and snap pea kosambari to go with it.
Kosambari is one of my go-to nonleafy salads, with a simple but substantial dressing of fried sesame seeds
and chiles mixed with lemon juice and grated coconut. It’s absolutely delicious on raw grated carrots;
corn and snap peas; tomato and cucumber; or squash and soft herbs.