Corn Chaat is a savoury Indian street snack made with sweet corn. Its quick, easy, tasty and healthy.
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What is Corn Chaat?
Corn Chaat is a vegetarian Indian snack made with sweet corn kernels, onion, tomato, fresh herbs, butter, lemon juice, salt, and spices. It is also known as masala corn. Corn Chaat is very similar to a corn salsa or a corn salad but with a twist of Indian flavours.
‘Chaat’ is a common term to describe a particular type of Indian street food. There are a variety of Chaat recipes cooked and served across the country like peanut chaat, aloo tikki chaat, or the dahi papdi chaat. One such loved street food is sweet corn chaat.
Why You’ll LOVE This Corn Chaat
- meal-prep friendly
- gluten and nut-free
- a delicious way to eat corn
- minimal ingredients required
- perfect for the school lunchbox
Ingredients You’ll Need
- Corn: You can either extract kernels from a corn cob or get ready-to-use sweet corn kernels.
- For Seasoning Water: Garlic, Ginger, Bay Leaf, Black Peppercorns, Salt
- Butter: It gives a creamy, rich, buttery taste to sweet corn.
- Herbs: Fresh Coriander Leaves, Spring Onion (Green Onion)
- Spices: Chaat Masala, Cumin Powder, Red Chili Powder, Rock Salt, Black Pepper Powder
- Green Chilli, Lemon Juice, Onion, Tomato
Want to explore more Potluck dishes
How To Make Corn Chaat
Step 1) Boil water in a saucepan along with ginger, garlic, black peppercorns, bay leaf, and salt. Once the water starts boiling add corn kernels. Boil them for 3 – 5 minutes or till they are tender and cooked.
Step 2) Transfer corn kernels to a colander. Drain all the water. Add butter to the warm corn and mix nicely. Set it aside.
Step 3) Combine sweet corn kernels, chopped ingredients, spices, salt, lemon juice, and fresh coriander. Mix and the corn chaat is ready to serve!
Serving Suggestion
You can serve corn chaat:
- for the drinks party
- family movie nights
- fulfilling after-school snack
- for the evening snacks with a cup of tea
- for a potluck, backyard BBQ, or feeding a large gathering.
Watch Corn Chaat Video
Hina’s Tried and True Tips
- If you are using whole corn cob, then you can boil the cob in seasoned water and later scrape the kernels from the cob for making the chaat.
- If you are using frozen corn kernels, thaw them before boiling them in water.
- Seasoning boiling water with garlic, ginger, salt, bay leaf, and pepper gives a lot of flavour to the corn kernels. Hence, do not skip this step.
- DO NOT COOK CORN for too long in the water. They should have a crunch.
- For a vegan corn chaat, skip adding butter to the boiled corn kernels. Use one tablespoon of extra virgin olive oil or coconut oil.
- If you are making this corn chaat for the kids, skip adding green chilies.
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Corn Chaat Recipe
- Saucepan
Ingredients
- 2 Cup sweet corn kernels (fresh or frozen)
- 2 garlic cloves
- 1 inch piece of ginger
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon salt or to taste
- ½ Cup onion, finely chopped
- ½ Cup tomato, fine chopped
- 1 tablespoon green chili, finely chopped
- ¼ Cup green onion, finely chopped
- 2 tablespoon fresh coriander, chopped
- 2 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon Chaat Masala
- ½ teaspoon black pepper powder
- Salt to taste
Instructions
- Boil water in a saucepan along with ginger, garlic, black peppercorns, bay leaf, and salt. Once the water starts boiling add corn kernels. Boil them for 3 – 5 minutes or till they are tender and cooked.
- If you are using whole corn cob, then you can boil the cob in seasoned water and later scrape the kernels from the cob for making the chaat.
- Next, transfer boiled corn kernels to a colander. Drain all the water. Add butter to the warm corn and mix nicely. Set it aside.
- Combine sweet corn kernels, chopped onion, garlic, green chili, green onion spices, salt, lemon juice, and fresh coriander. Mix nicely. Taste and if required add more salt.
- Corn Chaat is ready to serve.
Recipe Notes:
- If you are using whole corn cob, then you can boil the cob in seasoned water and later scrape the kernels from the cob for making the chaat.
- If you are using frozen corn kernels, thaw them before boiling them in water.
- After adding butter do not keep corn in the refrigerator else the butter will solidify.
- Adjust the quantity of spices and green chili according to personal taste preference.
Pranitha says
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