Spicy Indian Corn Recipe – Chat Masala & Chili Flavors

Last Updated on 4 months by Neha Deshmukh

Spicy Indian Corn Recipe – Chat Masala & Chili Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, flavorful side dishes that pack a punch. This Spicy Indian Corn is exactly that. I first made this a few years ago when I had some beautiful fresh corn on hand and was craving something a little different. It’s become a regular in my kitchen – and I think it’ll become one of your favorites too! It’s ready in under 10 minutes, bursting with vibrant flavors, and seriously addictive.

Why You’ll Love This Recipe

This isn’t your average corn on the cob! We’re taking sweet, fresh corn and giving it a delightful Indian twist with warm spices, a hint of chili heat, and a zesty finish. It’s a fantastic way to elevate a simple vegetable into something truly special. Plus, it’s incredibly versatile – perfect as a side for grilled meats, alongside dal and rice, or even as a light snack.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 medium ears of fresh corn
• 1 teaspoon olive oil
• ½ cup red onion, thinly sliced
• 1 small Thai chili, finely chopped (or less, to taste!)
• ½ cup orange bell pepper, thinly sliced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon roasted cumin powder
• ½ teaspoon chat masala
• ¼ teaspoon turmeric powder
• 1 tablespoon chopped fresh cilantro
• Juice of ½ lemon

Ingredient Notes

Let’s talk about a few key ingredients to make this recipe shine:

• Fresh Corn: Seriously, fresh is best here! The sweetness of the corn is the star. You’ll need about 1 ½ cups of kernels removed from the cobs.
• Chat Masala: This is a magical spice blend! It’s tangy, savory, and slightly spicy – a cornerstone of Indian street food. You can find it at most Indian grocery stores, or online.
• Roasted Cumin: Using roasted cumin powder adds a lovely depth of flavor. If you have cumin seeds, you can dry roast them in a pan for a few minutes until fragrant, then grind them yourself.
• Thai Chili: Now, these can be hot! Feel free to adjust the amount based on your spice preference. In my family, my brother loves to add two, while my mom prefers just a tiny pinch. You can also substitute with a milder chili like a Serrano if you prefer. Regional variations in chili use are huge in India – some regions prefer fiery ghost peppers, while others use milder varieties.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, carefully remove the kernels from the fresh corn cobs. A sharp knife works best for this – just be careful! You should get around 1 ½ cups.
2. Heat the olive oil in a skillet over medium heat.
3. Add the sliced red onion and chopped Thai chili to the skillet. Sauté for about a minute, until the onion starts to soften and become fragrant.
4. Now, toss in the corn kernels and orange bell pepper strips. Cook for 4-5 minutes, stirring occasionally, until the corn is slightly tender-crisp.
5. Time for the spices! Sprinkle in the salt, pepper, roasted cumin, chat masala, and turmeric. Stir well to coat everything evenly.
6. Remove the skillet from the heat and stir in the fresh lemon juice and chopped cilantro. Give it a good mix.
7. And that’s it! Serve warm or chilled.

Expert Tips

• Don’t overcrowd the skillet! If you’re making a larger batch, cook the corn in two batches to ensure it cooks evenly.
• For a smoky flavor, you can grill the corn on the cob before removing the kernels.
• Taste as you go! Adjust the spices to your liking.

Variations

• Spice Level Adjustments: If you’re sensitive to heat, start with just a tiny pinch of chili or omit it altogether.
• Vegan Adaptation: This recipe is naturally vegan – hooray!
• Gluten-Free: It’s also naturally gluten-free, making it a great option for those with dietary restrictions.
• Festival Adaptations: This makes a fantastic side dish for festive occasions like Diwali or Holi. My aunt always makes a big batch for our Diwali celebrations!

Serving Suggestions

This Spicy Indian Corn is incredibly versatile. Here are a few ideas:

• Serve it as a side dish with grilled chicken, fish, or paneer.
• Add it to your favorite Indian thali (platter).
• Enjoy it as a light and flavorful snack.
• It’s also delicious mixed into salads or used as a filling for tacos!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold or at room temperature, as reheating can sometimes make the corn a little mushy.

FAQs

• Is this dish best served immediately? While it’s delicious right away, it also tastes great chilled!
• Can I use frozen corn instead of fresh? You can, but the flavor and texture won’t be quite the same. If using frozen corn, thaw it completely and pat it dry before cooking.
• What is Chat Masala and where can I find it? Chat Masala is a tangy and savory spice blend commonly used in Indian cuisine. You can find it at most Indian grocery stores or online retailers.
• How can I adjust the heat level? Simply adjust the amount of Thai chili you use. Start with a small amount and add more to taste.
• Can I make this ahead of time? Yes, you can! Prepare the corn mixture and store it in the refrigerator for up to 24 hours. Add the lemon juice and cilantro just before serving.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!