Corn Chaat / Indian Corn Salad
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. This easy-to-make dish combines the goodness of boiled corn kernels with a medley of colorful vegetables, creating a refreshing and satisfying experience. This Indian-style corn salad is a versatile treat that can be savored at cookouts, picnics, or as an appetizer.
Servings: 6
Calories: 89kcal
Ingredients
- 3 cups corn kernels fresh or frozen
- ¼ teaspoon turmeric powder optional
- ¼ teaspoon salt
For the chaat:
- 1 small onion finely chopped
- 1 medium tomato finely chopped
- ½ small bell pepper finely chopped
- ¼ cup cilantro finely chopped
- 1 green chili finely chopped
- ½ lemon
- 1 tablespoon butter
- ¼ teaspoon salt (adjust as per taste)
- 1 teaspoon chaat masala
- ½ teaspoon black salt kala namak
- ½ teaspoon roasted cumin powder
Instructions
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.
Notes
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 Instant Pot to cook them first, and they use the corn kernels for this sweet corn chaat recipe.
Nutrition
Calories: 89kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 598mg | Potassium: 208mg | Fiber: 3g | Sugar: 5g | Vitamin A: 508IU | Vitamin C: 19mg | Calcium: 13mg | Iron: 1mg