Corn Chaat with Charred Corn
This corn chaat combines tender boiled corn with buttery charred edges, crunchy vegetables, roasted peanuts, Indian spices, fresh lemon juice, and optional chutneys.
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Ingredients
- 3 cups sweet corn
- ½ cup red onion
- ½ cup tomato
- 1 cup cucumber
- ⅓ cup red bell pepper
- 1 small jalapeño
- ¼ cup cilantro
- ⅓ cup dry-roasted peanuts
- 1½ tablespoons lemon juice
- 1 teaspoon green chutney
- 1 teaspoon tamarind chutney
- ½ teaspoon Cumin Powder roasted
- ½ teaspoon Chaat Masala
- ½ teaspoon Rock salt
- Salt as needed
Instructions
- Bring a pot of water to a boil. Add the corn and cook for 2-3 minutes or until tender. Drain thoroughly and let the surface moisture evaporate.
- Heat the butter in a wide skillet over medium-high heat.
- Add the drained corn and spread it into an even layer. Cook for 6–8 minutes, stirring occasionally, until golden and charred in spots.
- Transfer the corn to a bowl and let it cool down. Add onion, tomatoes, cucumber, green chili, and cilantro.
- Next, add all the spices, including red chili powder, salt, black salt, roasted cumin powder, and lemon juice. Also, add green chutney and tamarind chutney. Mix gently and adjust the seasonings.
- Garnish with sev, additional peanuts, and cilantro. Serve immediately.
Make sure the corn doesn't have any moisture; otherwise, it will steam instead of charring properly.
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Nutrition Facts
Corn Chaat with Charred Corn
Amount per Serving
Calories
187
Calories from Fat 72
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
362
mg
16
%
Potassium
529
mg
15
%
Carbohydrates
27
g
9
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
7
g
14
%
Vitamin A
839
IU
17
%
Vitamin C
31
mg
38
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Drain the boiled corn thoroughly so it chars rather than steams.
- Canned corn can be sautéed without boiling; rinse and dry it well first.
- The chutneys are optional. Use extra lemon and chaat masala for a lighter version.
- Add sev immediately before serving to keep it crisp.
- Chaat masala, black salt, and chutneys all contain salt, so taste before adding more.
- For advance preparation, refrigerate the charred corn and chopped vegetables separately.
- This recipe produces tender corn with lightly crisp, charred edges. It is not starch-coated or deep-fried.
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