Spicy Corn Chaat Recipe – Roasted Cumin & Kala Namak Flavor

Last Updated on 4 months by Neha Deshmukh

Spicy Corn Chaat Recipe – Roasted Cumin & Kala Namak Flavor

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 bright, zesty, and has this incredible smoky flavor from the roasted cumin that just makes it sing. I first made this when I was craving something a little different than the usual evening chai and biscuits, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This corn chaat is seriously addictive. It’s ready in under 15 minutes, requires minimal cooking (just boiling the corn!), and is bursting with flavor. It’s the perfect balance of sweet, spicy, tangy, and savory. Plus, it’s a fantastic way to use up leftover boiled corn. Honestly, what’s not to love?

Ingredients

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

• 3 corn cob (boiled, kernels separated) – about 1.5 cups
• 1 roma tomato (chopped)
• 0.25 cup red onion (chopped)
• 1 green chili (chopped)
• 0.25 teaspoon roasted cumin powder
• 0.5 teaspoon salt
• 0.5 teaspoon cayenne pepper
• 0.25 teaspoon pepper
• 0.5 teaspoon chaat masala
• 0.25 teaspoon kala namak (Himalayan black salt)
• 0.5 lime juice
• 2 tablespoon cilantro (chopped)

Ingredient Notes

A few little things that make this recipe extra special!

• Corn: Freshly boiled corn is best, but you can absolutely use frozen (thawed, of course!).
• Tomatoes: Roma tomatoes hold their shape well, but any ripe tomato will work.
• Roasted Cumin Powder: This is a game-changer! Roasting the cumin seeds yourself (dry roast for a few minutes until fragrant) and then grinding them adds a depth of flavor you won’t get from store-bought. Trust me on this one.
• Kala Namak (Himalayan Black Salt): This is my secret weapon! It has a unique sulfurous aroma that adds an incredible savory, almost eggy flavor to the chaat. It’s what really elevates it. You can find it at most Indian grocery stores or online.
• Green Chili: Adjust the amount to your spice preference! I like to use a Serrano pepper for a good kick.

Step-By-Step Instructions

Let’s get cooking! It’s super simple, I promise.

1. First, boil your corn cobs until tender. Once cooled enough to handle, carefully remove the kernels and transfer them to a nice big mixing bowl.
2. Now, add the chopped roma tomato, red onion, and green chili to the bowl with the corn.
3. Time for the magic! Sprinkle in the roasted cumin powder, salt, cayenne pepper, black pepper, chaat masala, and kala namak. Don’t be shy with the spices – that’s where the flavor is!
4. Squeeze in the fresh lime juice. This brightens everything up beautifully.
5. Finally, toss in the chopped cilantro.
6. Give everything a really good toss until all the ingredients are evenly coated with those amazing spices.

Expert Tips

• Don’t overcook the corn! You want it tender, but still with a little bite.
• Taste as you go and adjust the spices to your liking.
• For a more intense flavor, let the chaat sit for about 30 minutes before serving. This allows the flavors to meld together.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: If you’re sensitive to heat, reduce or omit the cayenne pepper and green chili. My friend, Priya, actually prefers to add a pinch of red chili powder instead for a milder warmth.
• Street Food Style Adaptation: Add a sprinkle of sev (crispy chickpea noodles) for that authentic street food crunch.
• Vegan Option: This recipe is naturally vegan! Just double-check your chaat masala ingredients to ensure they don’t contain any hidden animal products.

Serving Suggestions

This chaat is fantastic on its own as a snack or a light lunch. It also makes a great side dish with a simple dal and rice. I love serving it with a glass of chilled lassi.

Storage Instructions

This chaat is best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to a day. The corn might lose a little of its crunch, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this chaat best served immediately? Yes, absolutely! It’s at its crunchiest and most flavorful right after it’s made.
• Can I use frozen corn instead of fresh? Definitely! Just make sure to thaw it completely and pat it dry before using.
• What is Kala Namak and why is it used? Kala Namak is Himalayan black salt, known for its unique sulfurous flavor. It adds a savory depth that really elevates Indian dishes.
• How can I adjust the heat level of this chaat? Reduce or omit the cayenne pepper and green chili. You can also use a milder chili pepper.
• Can I make this ahead of time for a party? You can prep the ingredients (chop veggies, boil corn) ahead of time, but I recommend assembling the chaat just before serving to keep it fresh and crunchy.