Corn chaat is a delicious snack that brings together the flavors of sweet corn, aromatic spices, and fresh vegetables. It is a popular street food in India, known for its buttery, spicy, and tangy taste.
Masala corn chaat can be served as a standalone snack or as a side dish. It is commonly found at street food stalls and is a popular choice during monsoon season or as an appetizer at parties and gatherings.
Corn chaat is a great addition to Indian-inspired cookouts, BBQs, picnics, and outdoor gatherings. This Indian-style corn salad is loved for its balance of sweetness, spiciness, and tanginess, making it a favorite among many.
Why you will love this recipe?
- Flavorful and vibrant: Corn chaat is packed with a variety of flavors, combining the natural sweetness of corn with tangy, spicy, and zesty elements from the spices.
- Easy and quick to make: This Indian-style corn salad is a simple and quick recipe that can be prepared in less than 15 minutes.
- Suitable for various occasions: Corn chaat is a versatile dish that can be enjoyed as a snack or side dish. It is suitable for a wide range of occasions, including picnics, parties, cookouts, or even as a light meal.
Corn kernels: Use fresh or frozen corn kernels.
Veggies: I use red onions, bell peppers, and tomatoes.
Spices: For this corn chaat recipe, I am using chaat masala, roasted cumin powder, and Indian black salt (kala namak) or rock salt.
Here are some delicious variations you can try with this corn chaat recipe:
Cheese Corn Chaat: Sprinkle a generous amount of grated cheese or melt some cheese on top of the corn mixture. This variation adds a cheesy and indulgent element to the corn chaat.
Avocado corn chaat: Incorporate diced avocado into it for a creamy and nutritious twist. Avocado adds a smooth, buttery texture, complementing the sweetness of the corn kernels.
Step 1: Take around 4-5 cups of water in a saucepan and bring it to a boil. Add the corn kernels along with ¼ teaspoon each of turmeric powder and salt. Give it a good mix. Let it boil for 3-4 minutes or until the corn is tender and cooked through. Once done, they will turn plump and tender.
Step 2: Next, transfer the cooked corn to a colander. Let it sit for 5 minutes so that all the water can drain off.
Step 3: Transfer the corn to a large mixing bowl and add the butter.
Step 4: Mix gently to make sure the corn is coated with butter. Next, add red onion, tomato, red bell pepper, fresh coriander leaves, green chili, and lemon juice (or lime juice). Also, add the roasted cumin powder, chaat masala, salt, and black salt.
Step 5: Mix well, making sure the spices are distributed evenly. Transfer the corn chaat to a serving bowl.
Roasted cumin powder adds a unique nutty and smoky flavor to your recipe, unlike regular ground cumin. While ground cumin can be a suitable substitute, you might miss the distinctive notes of roasted cumin. To make roasted cumin powder, dry roast cumin seeds on low heat for 2-3 minutes, cool them, and grind into a fine powder using a spice grinder or mortar and pestle.
Do not overcook the corn. The corn kernels should be tender but still have a slight crunch. Overcooking can result in mushy corn, which may affect the texture of the chaat. If you are using a corn cob, you can use a pressure cooker or
Serving Corn Chaat
Corn chaat pairs well with a variety of dishes and can be served as a side or a refreshing main course. I love serving them up in a small paper cone for that street-style touch. Here are some other ideas for your inspiration:
Wraps or rolls: Use this Indian-style corn salad as a filling for wraps or rolls. Simply spread the chaat on a flatbread or tortilla, add some fresh greens or lettuce, and roll it up tightly.
Served with papdi or puris: Serve corn chaat alongside crispy papdi (fried dough wafers) or puris (fried Indian bread). It can be scooped up using these crunchy and bite-sized accompaniments.
Fish or shrimp: This corn salad goes well with pan-seared fish or grilled shrimp. The lightness and tangy flavors of the salad enhance the delicate flavors of seafood.
Summer picnic spread: Serve corn chaat as part of a summer picnic spread. Pair it with other salads, fresh fruits, crusty bread, and a selection of cheeses for a complete outdoor meal.
Yes, you can make this chaat with canned corn. Simply drain and rinse the canned corn before using it in the recipe. While it may have a slightly different texture compared to fresh corn, canned corn can still be a convenient and flavorful option for making corn chat.
To store leftover corn chaat, transfer it to an airtight container or cover it tightly with plastic wrap. Place it in the refrigerator for up to 1-2 days. However, the texture of the vegetables may change slightly over time. If the corn chaat appears dry, you can refresh it by adding a squeeze of lemon juice before serving.
More chaat recipes
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Corn Chaat / Indian Corn Salad
For the chaat:
Boil the corn kernels:
- Take around 4-5 cups of water in a saucepan and bring it to a boil.
- Add the corn kernels along with ¼ teaspoon each of turmeric powder and salt. Give it a good mix.
- Let it boil for 4-5 minutes or until the corn is tender and cooked through. Once done, they will turn plump and tender. To check the doneness, take a corn kernel and press it. It should be tender with the flesh coming out easily.
- Next, transfer the cooked corn to a colander to drain all the water.
Make corn chaat:
- Transfer the corn to a large bowl and add the butter. Mix gently to make sure the corn is coated with butter.
- Next, add onion, tomato, bell pepper, cilantro, green chili, and lemon juice. Also, add the roasted cumin powder, chaat masala, salt, and black salt.
- Mix well, making sure the spices are distributed evenly. Corn chaat is ready to be served.