Sweet Corn Chaat

Name: Sweet Corn Chaat
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g sweet corn (kernels, fresh or frozen); 1 l water (for boiling); 1 pinch salt (for boiling water); 1 pcs onion (small, finely chopped); 1 pcs tomato (small, deseeded and finely chopped); 1 pcs cucumber (small, finely chopped); 1 pcs green chili (finely chopped); 1 tsp chaat masala; 1 pinch red chili powder; 1 pinch black pepper; 2 tbsp lemon juice; 2 tbsp coriander leaves (finely chopped)

RATING

4.4/5(115)

TASTE SCORE

8/10

Juicy sweet corn tossed with onion, tomato, cucumber, lemon juice, and chaat masala makes a quick Indian snack that is fresh, tangy, and lightly spicy. It comes together fast and works well as a light side too.

PREP

15m

COOK

10m

SERVES

1 KATORI

141 cal

SERVINGS

METHOD · 4 STEPS

boil · ~7 min
Boil the sweet corn.
1.Bring water to a boil in a pot.
2.Add sweet corn and the pinch of salt for boiling water.
3.Cook until the kernels are tender but still juicy, about 5 to 7 minutes.
4.Drain well and let the corn cool slightly.
TIPDo not overcook the corn or it turns chewy instead of crisp and sweet.
prep · ~6 min
Prepare the fresh mix-ins.
1.Finely chop the onion.
2.Deseed and finely chop the tomato.
3.Finely chop the cucumber.
4.Chop the green chili and coriander leaves.
mix · ~3 min
Mix the chaat.
1.Add the warm corn to a mixing bowl.
2.Add onion, tomato, cucumber, green chili, and coriander leaves.
3.Sprinkle in chaat masala, red chili powder, black pepper, and the pinch of salt for mixing.
4.Pour in lemon juice and toss well until everything is evenly coated.
serve
Serve the sweet corn chaat right away.
Spoon into katoris and serve immediately while the corn is still slightly warm and the vegetables stay crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the boiled corn very well so extra water does not dilute the lemon and chaat masala.
2
Mix the chaat while the corn is slightly warm; it absorbs the spices and lemon better.
3
Deseeding the tomato is important here, because excess juice can make the chaat watery fast.
4
Chop the onion, cucumber, and tomato quite fine so every spoonful gets balanced crunch and seasoning.
5
Add lemon juice and salt just before serving to keep the cucumber and onion crisp.
6
If using frozen corn, boil only until heated through and tender; overcooking makes it less sweet and snappy.

RECIPE VARIATIONS