Spicy Sweet Corn Recipe – Kashmiri Chilli & Chaat Masala Snack

Last Updated on 2 months by Neha Deshmukh

Spicy Sweet Corn Recipe – Kashmiri Chilli & Chaat Masala Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful snack. And let me tell you, this Spicy Sweet Corn recipe is a total winner. It’s seriously addictive – sweet, spicy, and tangy all at once! I first made this when I was craving something a little different, and it’s been a family favourite ever since. It takes just minutes to whip up, making it perfect for those unexpected guests or just a cozy night in.

Why You’ll Love This Recipe

This isn’t your average sweet corn snack. The combination of Kashmiri red chilli powder and chaat masala gives it a uniquely Indian flavour profile that’s just… chef’s kiss. It’s incredibly easy to make, even if you’re a beginner in the kitchen. Plus, it’s a fantastic way to use up leftover sweet corn! Honestly, who doesn’t love a recipe that’s quick, delicious, and satisfying?

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 cup sweet corn kernels (about 300g)
• 1 tsp butter (about 5g)
• ¼ tsp Kashmiri red chilli powder (about 1g)
• ¼ tsp cumin powder (about 1g)
• ¾ tsp chaat masala (about 3g)
• ¼ tsp salt (about 1.5g)
• 2 tbsp lemon juice (about 30ml)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Kashmiri Red Chilli Powder: This is key for that beautiful colour and mild heat. It’s not super spicy, but adds a lovely fruity flavour. You can find it at most Indian grocery stores, or online.
• Chaat Masala: Oh, chaat masala! This is where things get interesting. It’s a blend of dried mango powder, amchur, black salt, cumin, coriander, ginger, and other spices. Every family has their favourite blend, so the flavour can vary slightly. I personally love the one my aunt makes – it has a little extra mint!
• Butter: I prefer using regular butter for richness, but you can definitely use ghee for a more traditional flavour. It adds a beautiful nutty aroma.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, boil your sweet corn kernels in water for about 5 minutes. Just until they’re heated through. Then, drain them well – we don’t want soggy corn!
2. Now, heat the butter in a pan over medium heat. Once melted, add the drained corn kernels and roast them for about 2 minutes. You’ll start to smell that lovely toasted corn aroma.
3. Transfer the roasted corn to a bowl and let it cool for about 5 minutes. This is important – you don’t want the spices to clump up.
4. Time for the flavour bomb! Add the Kashmiri red chilli powder, cumin powder, chaat masala, salt, and lemon juice to the bowl.
5. Mix everything really well, making sure the spices coat every single kernel.
6. Serve immediately! Honestly, it’s best enjoyed warm, when it’s at its most flavourful and the texture is perfect. I like to serve it in little cups or bowls.

Expert Tips

A few little things that’ll take this recipe to the next level:

• Don’t overcrowd the pan when roasting the corn. Work in batches if needed.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different!
• For extra flavour, you can add a pinch of black salt (kala namak) along with the regular salt.

Variations

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

• Spice Level Adjustments: If you like it really spicy, add a pinch of cayenne pepper or a finely chopped green chilli.
• Vegan Option: Simply swap the butter for your favourite vegan butter alternative. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Street Food Style Adaptation: My friend Priya adds a sprinkle of finely chopped onion and coriander leaves for a street food vibe. It’s amazing!

Serving Suggestions

This spicy sweet corn is fantastic on its own as a snack. But it’s also great as a side dish with dal and rice, or even as a topping for salads. My kids love it as a little treat after school.

Storage Instructions

Honestly, this is best enjoyed fresh. But if you have leftovers, you can store them in an airtight container at room temperature for up to a few hours. The texture will soften over time, but it will still taste delicious!

FAQs

Got questions? I’ve got answers!

• Is this snack suitable for kids? It depends on their spice tolerance! You can reduce the amount of chilli powder or omit it altogether.
• How can I make it less spicy? Reduce the amount of Kashmiri red chilli powder, or use a milder chilli powder. You can also add a little sugar to balance the heat.
• Can I use frozen sweet corn? Absolutely! Just make sure to thaw it completely and pat it dry before roasting.
• What is Chaat Masala and where can I find it? It’s a tangy, spicy spice blend commonly used in Indian cuisine. You can find it at most Indian grocery stores or online.
• How long does it stay crispy? It’s best enjoyed immediately for maximum crispiness. It will soften over time, but still tastes great!

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all!