Make this delicious sweet, spicy and tangy Indian corn snack with pantry staples. Serve it as a appetizer or snack.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Snack
  • Cuisine: Indian

Ingredients

  • 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)

Method

How to make Corn Chaat

  1. If using corn on the cob, pick the corn kernals and add them to a bowl. Rinse and drain the water.
  2. Boil them with little water until tender & drain completely. or Saute them in a tsp of butter or oil until tender.
  3. Cool down. Add red chilli powder (optional), cumin powder, chaat masala and salt.
  4. Stir in the onions, tomatoes, green chilies, lemon juice and coriander leaves.
  5. 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.

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.