Corn Bhel Recipe is a quick and delicious snack made with boiled corn, tossed with chopped onions, tomatoes, cucumber, bell pepper, spicy mint chutney, and topped with crunchy sev and boondi.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 2
  • Category: Appetizer, Snack
  • Cuisine: Indian

Ingredients

  • 1 cup sweet corn ((fresh or frozen))
  • 1/4 cup onion (diced)
  • 1/4 cup tomato (deseeded and diced)
  • 1/4 cup cucumber (diced)
  • 1/4 cup red bell pepper (capsicum) (diced)
  • 1/4 cup sev/mixed farsan/bhujia
  • 1/2 cup fried boondi
  • 1 tablespoon green chutney
  • 1-2 teaspoons tamarind chutney
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon chaat masala
  • 1/4 teaspoon black salt (kala namak)
  • 2 teaspoon lime juice
  • 1-2 tablespoon coriander leaves (finely chopped)

Garnish

  • coriander leaves
  • pomegranate arils

Method

  1. Boil the sweet corn in a saucepan with 1 cup of water for 3-4 minutes until done. Drain the water and set it aside. OR simply microwave for 2-3 minutes or until done with little water. I have used frozen sweet corn in this recipe.
  2. In a large bowl, add all the boiled corn, veggies like onions, tomato, cucumber, bell pepper, green and tamarind chutney, and spices like red chili powder, chaat masala, black salt and lime juice. Mix everything well.
  3. Then add spiced boondi, nylon sev, and coriander leaves. Toss well.
  4. Lastly, add it to a serving bowl, garnish with coriander leaves, and pomegranate arils, and serve with masala chai.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.