corn chaat or masala corn – one more spicy chaat recipe for the monsoon time. corn chaat is an easy snack which you can prepare quickly or whenever you are short of time. even bachelors can make it as it does not require any cooking expertise.
mostly in india, corn cobs are consumed by either heating on charcoal or on stove top. but you can use corn in many recipes. e.g. you can make corn cutlet, corn fried rice, masala corn, sweet corn soup, corn pakora and sweet corn pulao recipe. or you can add them in cutlet, tikkis or rice dishes or they even go well with veggies or mushroom dishes.
i have used sweet corn to make this chaat. this is a healthy snack and you can consider making it for kids or for your family. but if you plan to make it for small kids then skip green chili and red chili powder.
the other name for this chaat is masala corn. since i have added onions, tomatoes, lemon juice in this recipe and garnished with some sev, i call this recipe corn chaat. there’s not much difference though. so it can be called either.
a unique herb variation i added in the chaat was parsley. generally we add coriander leaves in the chaat recipes that we make. however the flavors of parsley, nicely blended with the indian ingredients and tasted too good.
the corn chaat can be just had as it is. can also be served as starter….. and best time to have it is while its raining !!!
corn chaat recipe details below:
corn chaat recipe
INGREDIENTS (1 cup = 250 ml)
- 1 medium or large corn cob (makai or sweet corn)
- 1 small onion - finely chopped
- 1 medium tomato - finely chopped
- 1 green chili - finely chopped (optional)
- 1 tablespoon chopped coriander leaves or parsley leaves
- 1 or 2 teaspoon lemon juice
- ¼ teaspoon red chili powder or as required
- 1 teaspoon chaat masala powder or as required
- black salt or rock salt as required
- a few coriander leaves or parsley leaves for garnishing
- sev/fried gram flour fine vermicelli for garnishing (optional)
HOW TO MAKE RECIPE
- boil or pressure cook the corn cob till the kernels are cooked well.
- when the corn cob becomes warm or cools down, then remove the corn kernels with a knife.
- mix the corn kernels along rest of the ingredients in a bowl.
- check the taste and add more salt or chaat masala or lemon juice if required.
- serve the corn chaat immediately, in individual serving bowls or plates topped with sev and a garnish of coriander/parsley.
1. this corn chaat recipe can be doubled or tripled.
2. you can also use tinned sweet corn kernels. however fresh corn tastes the best.