Corn Chaat Recipe (Sweet Corn Chaat)

This Corn Chaat recipe is a quick and easy snack made with sweet corn, onions, tomatoes, herbs and spices. The chaat tastes tangy, mildly spicy and refreshing. It is made with steamed or boiled sweet corn mixed with chaat masala and fresh ingredients. Serve Corn Chaat as a snack, starter or light meal.

About Corn Chaat Recipe

Corn or bhutta is a favorite monsoon snack in India. Corn cobs are usually roasted on charcoal till lightly charred and then seasoned with lemon juice, salt and chilli powder.

Apart from chaat recipes, sweet corn is also used in snacks and appetizers like Corn Pakoda, Buttered Corn and Masala Corn. This Corn Chaat recipe is another quick and easy way to enjoy sweet corn with fresh veggies, herbs and spices.

This recipe gets done quickly. So, perfect for days when you are actually short of time. It is fuss-free, easy to make and requires absolutely no special skills. So, most apt for bachelors as well.

I have used American sweet corn kernels as it’s a common one at my home. I use it to make a lot of other dishes as well. Other basic ingredients that go in this chaat snack are onions, tomatoes, green chilies, lemon juice and a few ground spices.

This Sweet Corn Chaat recipe is also a hit with kids. Just make sure to skip adding green chilies or red chili powder (or add either of them in a lesser quantity) as per your kid’s likings.

In case you want to experiment, you can use dried mango powder or ‘amchur’ instead of or with chaat masala to bring in the tangy element.

As an alternative for coriander leaves, I have used fresh parsley leaves as the addition of this herb brings in a unique flavorful twist. If not, the thumb rule is to use cilantro! For garnishing too, I have used sev which is the finer variety of sev.

Stir up this chaat within minutes and enjoy it as a delicious snack or a light refreshing meal. If not, turn your rainy days, all the more special with this fabulous Corn Chaat.

Explore Similar Chaat Snacks

• Aloo Chaat
• Sprouts Chaat
• Ghugni Chaat
• Peanut Chaat
• Chana Chaat

How to make Corn Chaat (Stepwise)

Pressure Cook Corn

1. 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.

2. 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.

3. 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.

4. Let the pressure settle down naturally in the pressure cooker. Then only remove the lid.

5. 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

6. 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)

7. Now, take the boiled corn kernels in a mixing bowl.

8. Next, add the ¼ cup finely chopped onions and ⅓ cup finely chopped tomatoes to the corn kernels.

9. Add ½ to 1 teaspoon finely chopped green chilies and 1 tablespoon finely chopped coriander leaves or parsley leaves.

10. Add ¼ teaspoon red chili powder, 1 teaspoon chaat masala powder and salt as required.

11. Finally, add 1 to 2 teaspoons lemon juice or add as per taste.

12. Stir well to mix. Check the taste and add more salt, chaat masala or lemon juice, if required.

12. 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.

Helpful Tips

1. Fresh corn tastes best in this Corn Chaat recipe. However, you can even use canned sweet corn kernels.
2. 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.
3. 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.
4. 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.
5. Other vegetables, fruits, legumes like cucumber, boiled potato, boiled chickpeas, fresh pomegranate pearls, mango, kiwi, etc. can also be added in this chaat.
6. Make sure the chaat is served immediately as the sev tends to get soggy after a while.
7. 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.

Your Questions Answered

Corn Chaat recipe from the blog archives was first published on July 2013.