Corn chaat made with sweet corn, chaat masala, onions, tomatoes and few other pantry staples. This simple and quick chaat is not only easy to make but also tastes delicious. Sweet corn is a versatile ingredient and can be transformed to so many yummy dishes. This chaat is great to enjoy as a evening snack and is kids’ friendly too.
In South India, charcoal/ fire grilled corn on the cobs smeared with green chili paste are very much popular. Apart from that sweet corn soup, masala corn, buttered corn and crispy corn are also popular in the food cafes and restaurants.
This corn chaat is a healthy, nutritious & home style snack. It uses no fancy ingredients and can be prepared in just 5 mins if you have the boiled corn ready. You may use corn on the cob or frozen sweet corn as per your convenience.
For me using the frozen corn is much more convenient than using the corn cobs. I always stock up the organic sweet corn in the freezer since it comes handy when the family is hungry.
Just to add some protein I have garnished the chaat with fried paneer chunks. You may use sev, farsan or mixture for the toppings.
How to make
If you do not have frozen corn kernals, then you can also use fresh corn on the cob. Choose tender corn otherwise they don’t taste good.
Pick the corn kernels either with a knife or with your fingers.
Rinse them and add drain completely. Add fresh water and boil until tender. Alternately you can also saute them in a teaspoon of butter or oil until tender. You can also cover and cook.
Drain them to a colander.
Cool them and sprinkle salt, chilli powder (optional), chaat masala and cumin powder. Mix and then add chopped onions, tomatoes, green chilies, coriander leaves and lemon juice. Mix everything well. Taste and add more if you need.
Transfer to serving bowls and top with roasted peanuts, sev or farsan. I didn’t have any so I fried paneer in little ghee until crisp and used it.
Corn chaat recipe
Ingredients (US cup = 240ml )
- 1½ to 2 cup sweet corn kernels
- 2 tablespoons onions finely chopped (1 small)
- 3 to 4 tablespoons tomato finely chopped (1 medium)
- 1 green chili finely chopped (optional, skip for kids)
- 2 tablespoons coriander leaves finely chopped
- ½ to ¾ teaspoon chaat masala powder (adjust to taste)
- ¼ teaspoon cumin powder (jeera powder)
- ¼ teaspoon red chilli powder (optional) (adjust to taste)
- 1 tablespoon lemon juice (optional)
- ¼ to ½ teaspoon salt (adjust to taste)
- 1 teaspoon oil or butter (optional)
- 4 tablespoons sev or farsan or roasted peanuts
- If using corn on the cob, pick the corn kernals and add them to a bowl. Rinse and drain the water.
- Boil them with little water until tender & drain completely. or Saute them in a tsp of butter or oil until tender.
- Add red chilli powder (optional), cumin powder, chaat masala and salt. Mix and cool them.
- Once cool add onions, tomatoes, green chilies, lemon juice and coriander leaves.
- Transfer corn chaat to serving bowls and top with peanuts, sev or farsan. I did not have any so I fried paneer in little ghee until crisp and added.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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