Masala Corn Chaat

Instructions

1. 1

   In a medium saucepan, bring 4 cups of water and 1/2 tsp of salt to a rolling boil. Add the sweet corn kernels and cook for 5-7 minutes until they are tender yet retain a slight crunch. Drain the corn thoroughly in a colander and immediately transfer to a large mixing bowl.

2. 2

   While the corn is still hot, add the butter. Stir well until the butter has completely melted and evenly coated all the kernels. This helps the spices adhere better.

3. 3

   Add the finely chopped onion, deseeded tomato, and green chili to the bowl. Sprinkle in the chaat masala, red chili powder, roasted cumin powder, black salt, and the remaining 1/2 tsp of salt.

4. 4

   Drizzle the fresh lemon juice over the mixture. Add 2 tablespoons of the chopped coriander leaves, reserving the rest for garnish. Gently toss all the ingredients together until everything is well combined.

5. 5

   Taste the chaat and adjust the salt, spices, or lemon juice if needed. Divide into serving bowls. Just before serving, top generously with sev and garnish with the reserved coriander leaves. Serve immediately to enjoy the best texture and flavor.