Sweet Corn Chaat Recipe – Easy Indian Street Food Snack

Last Updated on 6 months ago by Neha Deshmukh

Sweet Corn Chaat Recipe – Easy Indian Street Food Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, tasty snack. And honestly, this Sweet Corn Chaat is my go-to. It’s vibrant, flavourful, and comes together in minutes. I first made this when I was craving something chatpata (tangy and spicy) and didn’t want to spend hours in the kitchen. It’s been a family favourite ever since!

Why You’ll Love This Recipe

This Sweet Corn Chaat is the perfect blend of sweet, spicy, and tangy. It’s incredibly easy to make, requiring minimal cooking and just a handful of ingredients. Plus, it’s a fantastic way to enjoy the sweetness of corn in a whole new way. It’s a real crowd-pleaser, and honestly, who doesn’t love a good chaat?

Ingredients

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

• 1 cup sweet corn or 1 cup sweet corn kernels (about 150g)
• 1 tablespoon butter (about 15ml)
• Salt to taste
• Red chilli powder – about ½ to 1 teaspoon (adjust to your spice preference)
• A pinch of kala namak/black salt
• Black pepper powder – about ¼ to ½ teaspoon
• Chaat masala powder – about ½ to 1 teaspoon
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh sweet corn is amazing when it’s in season, but frozen corn works brilliantly too (more on that in the FAQs!).

Now, the real flavour boosters are the kala namak (black salt) and chaat masala. Kala namak has this unique sulphurous tang that just elevates the chaat to another level. Don’t skip it if you can help it! And chaat masala? It’s the magic dust that ties everything together with its perfect blend of sweet, sour, and spicy. Seriously, these two are game-changers.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be enjoying this in no time.

1. First, you need to cook the corn. If you’re using whole corn cobs, pressure cook them with about 1 cup of water for one whistle, or boil in a vessel for 15-20 minutes until tender. If you’re using kernels, just boil them for about 5-7 minutes. Once cooked, remove the kernels from the cob if using whole corn.
2. Now, heat a pan on low flame. Add the butter and let it melt completely.
3. Add the boiled corn kernels to the pan and give it a good mix for about 30 seconds. This helps the corn absorb all that buttery goodness.
4. Turn off the heat. This is important! We don’t want to burn the spices. Add the salt, black salt, red chilli powder, black pepper powder, and chaat masala. Mix thoroughly to make sure everything is evenly coated.
5. Finally, garnish with a generous sprinkle of fresh coriander leaves. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the corn. It’s better to do it in batches if needed.
• Taste as you go! Adjust the spices to your liking. Everyone has a different spice tolerance.
• A squeeze of lemon juice at the end adds a lovely zing. My mom always does this!

Variations

• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ teaspoon or omit it altogether.
  • Medium: Use ½ teaspoon of red chilli powder.
  • Spicy: Go for 1 teaspoon or more of red chilli powder, or add a pinch of cayenne pepper.
• Festival Adaptations – Navratri/Fast-Friendly Option: Skip the salt and use rock salt (sendha namak) instead. You can also add a little grated ginger for extra flavour.

Serving Suggestions

This Sweet Corn Chaat is fantastic on its own as a snack. But it’s also a great side dish with a simple meal. My kids love it with a side of roti (Indian flatbread) or even just a bowl of yogurt. It’s also a hit at parties – it always disappears quickly!

Storage Instructions

Honestly, this is best enjoyed fresh. But if you have leftovers, you can store them 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 taste delicious.

FAQs

• Can I use frozen corn for this recipe? Absolutely! Frozen corn works perfectly fine. Just make sure to thaw it completely and pat it dry before adding it to the pan.
• How do I adjust the spice level? Start with a smaller amount of red chilli powder and add more to taste. Remember, you can always add more spice, but you can’t take it away!
• What is Kala Namak and why is it used? Kala Namak, or black salt, is a volcanic rock salt with a distinctive sulphur-like aroma and flavour. It adds a unique tanginess to Indian dishes, especially chaats.
• Can this be made ahead of time? It’s best served fresh, but you can boil the corn ahead of time and store it in the fridge. Then, just quickly sauté it with the spices when you’re ready to serve.
• Is this recipe suitable for kids? Yes, it is! Just reduce or omit the red chilli powder to make it kid-friendly. My little ones love it!

Enjoy making (and eating!) this Sweet Corn Chaat. Let me know how it turns out in the comments below!