Spicy Corn Chaat Recipe – Indian Street Food Snack

Last Updated on 5 months ago by Neha Deshmukh

Spicy Corn Chaat Recipe – Indian Street Food Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful snack. And let me tell you, this Spicy Corn Chaat is it. It’s a vibrant explosion of flavors – sweet corn, zesty lemon, a kick of chili, and fresh herbs – all coming together in the most satisfying way. I first made this when I was craving something light and spicy, and it’s been a family favorite ever since! It’s seriously addictive.

Why You’ll Love This Recipe

This isn’t just any corn snack; it’s a little slice of Indian street food happiness. It’s incredibly easy to make, ready in under 30 minutes, and requires minimal cooking. Plus, it’s bursting with fresh flavors and textures. It’s the perfect appetizer, evening snack, or even a light lunch. Honestly, who doesn’t love a good chaat?

Ingredients

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

• 1 medium-to-large corn cob
• 0.25 cup green onions (finely chopped) – about 2-3 spring onions
• 1 teaspoon green chili or jalapeño (chopped) – adjust to your spice preference!
• 2 tablespoons coriander leaves (chopped)
• 0.25 teaspoon cumin powder (about 1.5 grams)
• 0.25 teaspoon red chili powder (about 1 gram)
• 0.25 teaspoon black pepper powder (about 0.5 grams)
• Salt to taste
• 1 tablespoon lemon juice (about 15ml)

Ingredient Notes

Let’s talk ingredients for a sec! Fresh corn is key here. The sweetness of the corn really shines through. If you can get your hands on it, Indian corn is fantastic – it’s naturally sweeter.

As for the chili, I usually use green chilies, but jalapeños work great too, especially if you like a milder heat. You can even use serrano peppers for a serious kick! And don’t skimp on the coriander (cilantro) – it adds such a lovely freshness.

Traditionally, chaat masala is used in many chaat recipes, but we’re keeping it simple here with the spice powders. Feel free to add a pinch of chaat masala if you have it on hand – about ¼ teaspoon would be perfect. It adds a lovely tangy flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, you need to cook the corn. You can do this in a stovetop pressure cooker (8-10 minutes), an Instant Pot (3-5 minutes on high pressure), or simply by steaming it. Once cooked, let it cool down enough to handle.
2. Now for the fun part – slicing the kernels off the cob! You should get about 1 cup of corn kernels. Add those beautiful kernels to a bowl.
3. Next, toss in the chopped green onions, green chili (or jalapeño), and coriander leaves. Don’t be shy with the herbs!
4. Sprinkle in the cumin powder, red chili powder, black pepper, and salt. Then, squeeze in that fresh lemon juice.
5. Give everything a good toss until it’s all nicely combined. Taste and adjust the seasoning if needed – maybe a little more salt or chili powder?
6. Serve immediately with your favorite tortilla chips. Or, for even better flavor, refrigerate for about 30 minutes to let the flavors meld. Trust me, it’s worth the wait!

Expert Tips

• Don’t overcook the corn! You want it to be tender but still have a little bite.
• Chopping the ingredients finely ensures everything mixes well and you get a little bit of everything in each bite.
• If you’re short on time, you can use pre-cut corn kernels, but fresh is always best.

Variations

• My friend Priya loves adding a sprinkle of shev (thin, crispy chickpea noodles) for extra crunch. It’s a fantastic addition!
• For a tangier version, add a splash of tamarind chutney. It adds a lovely sweet and sour note.
• My family sometimes adds a little bit of finely chopped onion for extra bite.

Vegan Adaptation

Good news – this recipe is already naturally vegan! No changes needed.

Spice Level Adjustment

• Mild: Reduce the green chili to ½ teaspoon or omit it altogether. Use a milder chili powder.
• Medium: Use 1 teaspoon of chopped green chili and the standard amount of red chili powder.
• Hot: Use 1-2 teaspoons of chopped serrano pepper and increase the red chili powder to ¾ teaspoon.

Festival Adaptations

This Spicy Corn Chaat is a fantastic snack option for festivals like Navratri and Diwali. It’s light, flavorful, and perfect for sharing with family and friends. It’s a great alternative to heavier fried snacks.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free. Just be sure to check the ingredients of your tortilla chips to ensure they are also gluten-free.

Serving Suggestions

• Serve with tortilla chips for dipping.
• Enjoy it on its own as a light snack.
• Pair it with a cup of chai for the perfect afternoon treat.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The corn might lose a little bit of its crunch, but it will still be delicious!

FAQs

What is the best way to cook the corn on the cob for this chaat?

Steaming is my preferred method – it keeps the corn tender and sweet. But a pressure cooker or Instant Pot works great too if you’re short on time!

Can I use frozen corn instead of fresh corn?

You can, but the flavor won’t be quite as vibrant. If using frozen corn, thaw it completely and pat it dry before mixing with the other ingredients.

How can I adjust the spice level of this corn chaat?

Easily! Adjust the amount of green chili and red chili powder to your liking. Start with less and add more as needed.

What is the best type of tortilla chip to serve with this chaat?

I like using lightly salted tortilla chips so they don’t overpower the flavor of the chaat.

Can this chaat be made ahead of time? If so, how long will it stay fresh?

You can definitely make it ahead! It’s best enjoyed fresh, but it will stay good in the fridge for up to 2 days. The corn might lose a little crunch, but the flavors will still be amazing.