corn chaat recipe or masala corn recipe with step by step photos – 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 american sweet corn kernels which my sister had got for me 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 below:
- 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)
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.
how to make corn chaat recipe:
1. rinse 1 cup corn kernels or 1 medium sized corn cob couple of times in water. i have used american sweet corn kernels here.
2. add the rinsed corn kernels in pressure cooker. also add 1.5 cups water and salt as required.
3. pressure cook the corn kernels or corn cob for 3 to 4 whistles or till they are cooked well. you could also boil kernels in a pan. though this will take a longer time to boil.
4. let the pressure fall down on its own in the cooker. then remove the lid.
5. in a colander or strainer, strain the boiled corn or corn cob. drain all the water and keep the cooked corn kernels aside. when the corn cob becomes warm or cools down, then remove the corn kernels with a knife. if you are using corn kernels then skip this step.
6. chop onion, tomatoes, green chili and coriander or parsley leaves. measure and keep all the ingredients ready for making the corn chaat.
7. now take the boiled corn kernels in a mixing bowl.
8. next add 1 small onion (finely chopped) and 1 medium tomato (finely chopped) to the corn kernels.
9. add 1 green chili (finely chopped) and 1 tablespoon finely chopped coriander leaves (or parsley leaves).
10. add ¼ teaspoon red chilli powder, 1 teaspoon chaat masala powder and black salt or rock salt as required.
11. finally add 1 to 2 teaspoon lemon juice.
12. stir and mix very well. check the taste and add more salt or chaat masala or lemon juice if required.
13. serve the corn chaat immediately, in individual serving bowls or plates topped with sev (fried gram flour vermicelli) and a garnish of coriander/parsley leaves.