Rinse 1 cup corn kernels or 1 large-sized corn cob a couple of times in water.
Add the rinsed corn kernels or corn cob in a 2 to 3 litre stovetop pressure cooker. Add 1.5 cups water and ¼ teaspoon salt or add as required.
Pressure cook the corn kernels or corn cob on medium-heat for 3 to 4 whistles or till they are tender. You could also steam or boil the kernels in a pan on the stovetop or in the Instant Pot adding water as needed.
When the pressure drops naturally in the pressure cooker, then only remove the lid.
Using a mesh strainer or colander, drain all water from the cooked corn kernels and set aside.
If you have used corn cob, then remove it carefully from the cooker with the help of tongs. Set aside on a plate and let the corn cob become warm or cool.Once cooled or warm, remove the corn kernels carefully with a knife.
Mix the corn kernels with rest of the ingredients in a bowl.
Check the taste and add more salt or chaat masala or lemon juice if needed.
Serve the corn chaat immediately, in individual serving bowls or plates topped with sev and a garnish of finely chopped coriander or parsley.
Notes
This corn chaat recipe can be doubled or tripled.
You can also use canned sweet corn kernels. However fresh corn tastes the best.