Corn Chaat Recipe

5 from 1 vote

Corn chaat is a delicious easy to make spicy, tangy and mildly sweet chaat recipe with boiled corn kernels & spices. It is super quick to make, ready in less than 30 minutes and a perfect snack for monsoons or winter. Vegan and gluten free recipe.

Come monsoons, we all crave for something spicy, tangy and hearty right? What could be a better choice other than a bowl full of piping hot chaat with all interesting fixes right?

Prep Time15 mins

Cook Time7 mins

Course: Snack

Cuisine: Indian

Keyword: corn chaat

Servings:

Calories: 128kcal

Author: Harini

Ingredients

2 cups corn kernels
1 onion finely chopped, big
1 tomato small, finely chopped
1/4 cup coriander leaves finely chopped
1/8 cup pomegranate arils
1/4 cup cucumber chopped, optional
2 green chilies
1/4 teaspoon chaat masala powder
1/4 teaspoon black pepper cracked
1/2 teaspoon sugar
1 tablespoon lemon juice

Instructions

Boiling Sweet Corn

Add 2.5 cups corn to a pressure cooker and add 3 cups water to it. Add a pinch of salt and mix.
Pressure cook for 2-3 whistles or until the corn kernels cook well.
Drain in a colander.

Preparing The Vegetables

For chopping onion, tomatoes I prefer to use a food processor. Do use it if you have one. Add 1 halved onion, 1 halved small tomato, 2 green chillies & 1/4 cup coriander leaves to a food processor jar. Process for a minute.
Also dice one 1 small cucumber if you are using.

Making Sweet Corn Chaat

Add the boiled corn kernels to a large mixing bowl.
Add the prepared vegetables.
Next add diced cucumber and pomegranate arils. Also add bell peppers now if using.
Now add rock salt or black salt to taste, 1/4 teaspoon chaat masala powder and 1/4 teaspoon freshly cracked black pepper & 1/2 teaspoon sugar. You can also ad 1/2 teaspoon red chili powder if you prefer.
Divide the masala corn chaat among serving bowls. Top with namkeen of choice and serve immediately.

Notes

The recipe can be doubled

Nutrition