Sweet Corn Chaat ~
Sweet corn chaat is a sweet, spicy, and tangy Indian snack or salad made with boiled, sauteed, or grilled corn, spices, and fresh ingredients.
This is super easy to make in just 5 mins with few ingredients.
How to make Sweet corn chaat ?
- Rinse 1 cup corn kernels or 1 medium size corn on cob a couple of times in water. I have used American sweet corn kernels here.
- Add the rinsed corn kernels or corn on cob in a 2 to 3 litre stovetop pressure cooker. Also, add 1.5 cups water and ¼ teaspoon salt or add as required.
- Pressure cook the corn kernels or corn on cob on medium heat for 3 to 4 whistles or tender.
- You can also steam or boil kernels in a pan or Instant pot adding water as needed. Though cooking corn kernels in a pan on the stove-top will take a longer time.
- Let the pressure settle down naturally in the pressure cooker. Then only remove the lid.
- . In a colander or strainer, strain the boiled corn kernels or corn on cob. Drain all the water and keep the cooked corn kernels aside.
- If you have used a corn cob, then let it become warm or cool. After it has become warm or cooled, carefully remove the corn kernels with a knife.
Make sweet corn chaat :-
- Chop 1 small onion, 1 small to medium tomato, 1 green chili and some coriander or parsley leaves.
Keep all the following ingredients ready:
- ¼ cup finely chopped onions
- ⅓ cup finely chopped tomatoes
- ½ to 1 teaspoon finely chopped
- 1 tablespoon finely chopped parsley or coriander leaves (cilantro)
2. Now, take the boiled corn kernels in a mixing bowl.
3. Next, add the ¼ cup finely chopped onions and ⅓ cup finely chopped tomatoes to the corn kernels.
4. Add ¼ teaspoon red chili powder, 1 teaspoon chaat masala powder and salt as required.
5. Finally, add 1 to 2 teaspoons lemon juice or add as per taste.
6. Stir well to mix. Check the taste and add more salt, chaat masala or lemon juice, if required.
7. Serve the Corn Chaat immediately, in individual serving bowls or plates. Optionally top the chaat with sev (fried gram flour vermicelli) and some finely chopped coriander leaves or parsley leaves.
- Serves: 1 People
- Prep Time: 5 min
- Cooking: 5 min
- Difficulties: supereasy
Ingredients
For Cooking
- 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
- salt as required For garnish
- 1 to 2 tablespoons chopped coriander leaves or parsley leaves
- 2 to 3 tablespoons sev (fried gram flour fine vermicelli) for garnish, optional Cook Mode Prevent your screen from going dark while making the recipe
- 1 teaspoon chaat masala powder or add as required
- 1 or 2 teaspoons lemon juice or add as per taste
For Dressing
- Dhaniya leaves
Nutritional Information
Procedure
-
Rinse 1 cup corn kernels or 1 large-sized corn cob a couple of times in water.
-
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.
-
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.
-
When the pressure drops naturally in the pressure cooker, then only remove the lid.
-
Using a mesh strainer or colander, drain all water from the cooked corn kernels and set aside.
-
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.
-
Mix the corn kernels with rest of the ingredients in a bowl.
-
Check the taste and add more salt or chaat masala or lemon juice if needed.
-
Serve the corn chaat immediately, in individual serving bowls or plates topped with sev and a garnish of finely chopped coriander or parsley.
Expert Tips :-
- Fresh corn tastes best in this Corn Chaat recipe. However, you can even use canned sweet corn kernels.
- If you are using corn on cob, after cooking it, drain the water and let it cool down a bit or become warm. Then, remove the kernels carefully using a knife.
- Corn kernels can also be boiled in a pan on the stove-top. You can also cook the corn cob or corn kernels in the Instant Pot.
- You can roast the corn kernels slightly in ghee, butter or oil before mixing it up with the other ingredients. This imparts a rustic flavor to the chaat.
- Other vegetables, fruits, legumes like cucumber, boiled potato, boiled chickpeas, fresh pomegranate pearls, mango, kiwi, etc. can also be added in this chaat.
- Make sure the chaat is served immediately as the sev tends to get soggy after a while.
- This Sweet Corn Chaat recipe can be scaled accordingly. For a more Indian street style tastier variation consider adding some Coriander Chutney and Tamarind Chutney to the chaat together with some boiled chopped potatoes, pomegranate arils, crispy puris and sev.
Notes:-
- This corn chaat recipe can be doubled or tripled.
- You can also use canned sweet corn kernels. However fresh corn tastes the best.
