This Sweet Corn Chaat recipe is a tangy, spiced and tasty snack made with steamed or boiled sweet corn, onions, tomatoes, herbs and spices. Serve it as a snack or a starter.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 5 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Snacks, Starters
  • Cuisine: Indian

Ingredients

  • 1 corn cob ((sweet corn), large-sized or 1 cup sweet corn kernels)
  • 1.5 cups of water (- for boiling corn kernels)
  • ¼ teaspoon salt (or add as required)
  • 1 onion (- small-sized, finely chopped or ¼ cup)
  • 1 tomato (- small to medium-sized, finely chopped or ⅓ cup)
  • ½ to 1 teaspoon finely chopped green chilies (or 1 green chilli, finely chopped - optional)
  • 1 tablespoon chopped coriander leaves (or parsley leaves)
  • ¼ teaspoon red chili powder (or cayenne pepper, add as required)
  • 1 teaspoon chaat masala powder (or add as required)
  • 1 or 2 teaspoons lemon juice (or add as per taste)
  • salt (as required)
  • 1 to 2 tablespoons chopped coriander leaves (or parsley leaves)
  • 2 to 3 tablespoons sev ((fried gram flour fine vermicelli) for garnish, optional)

Method

  1. Rinse 1 cup corn kernels or 1 large-sized corn cob a couple of times in water.
  2. Add the rinsed corn kernels or corn cob in a 2 to 3 litre stovetop pressure cooker. Add 1.5 cups water and ¼ teaspoon salt or add as required.
  3. Pressure cook the corn kernels or corn cob on medium-heat for 3 to 4 whistles or till they are tender. You could also steam or boil the kernels in a pan on the stovetop or in the Instant Pot adding water as needed.
  4. When the pressure drops naturally in the pressure cooker, then only remove the lid.
  5. Using a mesh strainer or colander, drain all water from the cooked corn kernels and set aside.
  6. If you have used corn cob, then remove it carefully from the cooker with the help of tongs. Set aside on a plate and let the corn cob become warm or cool.Once cooled or warm, remove the corn kernels carefully with a knife.
  7. Mix the corn kernels with rest of the ingredients in a bowl.
  8. Check the taste and add more salt or chaat masala or lemon juice if needed.
  9. Serve the corn chaat immediately, in individual serving bowls or plates topped with sev and a garnish of finely chopped coriander or parsley.

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.