Interactive Tandoori Corn Citrus Salad with Smoked Paprika Oil

Instructions

1. 1

   Make paprika oil by gently heating olive oil with smoked paprika and minced garlic for 5 minutes until fragrant. Strain and cool. This creates the aromatic base that ties all flavors together.

   8min
2. 2

   Prepare citrus segments by cutting away peel and white pith, then releasing segments from membranes. Collect any juice in a bowl. Mix citrus juice with lime juice and zest for the dressing base.

   10min
3. 3

   Set up interactive cooking station: Place corn in bowls, tandoori spice in small dishes with spoons, and have cast iron pans or griddles ready on portable burners or table-top grills.

   5min
4. 4

   Heat pans until smoking. Guests toss corn with desired amount of tandoori spice and char for 3-4 minutes, stirring frequently, until kernels are golden and aromatic. The interactive element builds anticipation.

   8min
5. 5

   In large serving bowl, combine warm charred corn, citrus segments, red onion, and citrus juice mixture. Drizzle with paprika oil and season with salt. Toss gently to coat.

   3min
6. 6

   Garnish with fresh cilantro and pomegranate seeds if using. Serve immediately while corn is still warm, allowing the temperature contrast with cool citrus to shine.

   2min