Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Corn Chaat

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I first made this recipe for my friend’s Indo-Mexican themed bridal shower dinner menu and boy was it a hit! This corn chaat is the perfect summer-time snack – crunchy, sweet, savory, tangy, and light.

I first start off by boiling some corn and charring it on the grill. If you don’t have access to a grill or don’t feel like firing it up just for a few corn ears (which is completely understandable) then you can simply cut the kernels off the cob and lightly toast them in a pan on high heat until they become brown and crispy.

 

 

I wanted this chaat to be reminiscent of a mexican corn elote so I added in some mayo, lime juice, chili powder, and paprika. But at the end of the day, it still is a chaat so I of course had to to add in some sev, bel puri mix, and of course chaat masala. I also added in some black pepper, chilli powder, cumin, and amchur powder.

 

 

 

And that’s literally it.  Sometimes the best recipes are the most simple.

You can eat this in a bowl with a spoon, off the cob, or with tortilla chips.

Make this corn chaat for your next summer cook-out and watch it be gone within seconds!

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Corn Chaat

A sweet, savory, and crunchy chaat made with roasted corn. A delightful Indian street food.

Servings 4 people

Ingredients

  • 7 corn ears (about 6 cups)
  • 3/4 cup sev and/or bhel puri mix
  • 1/2 cup mayo
  • 3/4 tsp amchur powder
  • 3/4 tsp cumin powder
  • 1 tsp paprika
  • 1/4 tsp chili powder (or to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp chaat masala
  • 3/4 tsp salt (or to taste)
  • lime juice (to taste)
  • 1 tbsp chopped cilantro

Instructions

  1. Add your corn ears to a large pot of boiling water. Allow corn to boil for about 20 minutes or so, or until no longer raw.

  2. Drain and remove corn ears from water. If you have a grill ready, you can set them on the bbq and allow them to char on all sides evenly. If you are not using an outdoor grill, you may use an indoor one or simply cut the kernels off the cob and lightly toast them in a hot pan until brown and crisp. 

  3. Once you cut the corn kernels (allow corn to cool first before handling), combine the mayo, spices, lime juice, cilantro, and salt. Taste and adjust for seasonings. Your corn chaat is ready to serve!