Corn Chaat is a quick and tasty snack made using boiled sweet corn mixed with spice powders, onion, tomato and lemon juice. It is colorful, light and full of flavor. This chaat is one of those snacks which can be made anytime you feel hungry and want something quick and easy.

You can make corn chaat often for evening time or when you have leftover corn. It is very simple but tastes really good with butter corn flavor. The combination of lemon, spice powders and sev on top makes it crunchy and delicious. Kids like it too since it has slight sweetness from corn and mild spice. Do you have a craving for a chaat, here is the instant chaat that you can make within minutes and enjoy.

About Corn Chaat

Corn Chaat is a popular Indian style snack made with boiled corn tossed in butter, spices, lemon and fresh vegetables. It is a mix of sweet, tangy and spicy taste all in one bowl. Chaat is a common street food in India and this version with corn is quite light and healthy compared to regular chaats.

Usually sweet corn is pressure cooked or steamed and then sautéed with little butter for flavor. Then it is mixed with onion, tomato, carrot and spice powders like red chilli, pepper powder and chaat masala. You can also add green chutney or sweet chutney if you like stronger flavor. Every bite has bit of crunch and freshness.

There are many variations you can try like adding cucumber, pomegranate or even boiled potato to make it more filling. I like this simple version that uses just a few ingredients but still very tasty. This corn chat is instant and can be made easily and its so quick to satisfy your instant chat cravings. Do try and enjoy!

I make this mostly during evening time when everyone want a quick snack. It takes only few minutes and can be made fresh right before serving. You can also make it little spicy or mild depending on what you like.

Corn Chat Video

Corn Chat Ingredients

• Sweet corn - I boiled and used corns. You can use frozen also, just boil it before using.
• Onion - I have used finely chopped onion for little crunch. It balances the sweetness of corn very well.
• Tomato - I added this for tangy taste and color. You can also skip if you prefer less moist chaat.
• Carrot - I grated carrot and used. It adds color and texture.  You can replace with cucumber also if you like.
• Spice powders - I used just red chili powder and chaat masala for spice and taste. You can add more or less as you like.
• Butter - Adding melted butter gives nice aroma and makes the chaat rich in taste.
• Lemon juice - I have used for tangy taste and freshness. I always add just before serving for better taste.
• Sev - I used plain sev for garnish. It gives crunchy texture and nice look. You can skip if you don't have.
• Coriander leaves - I have used for garnish and mild fresh flavor. You can also add mint leaves for extra freshness.

Similar Recipes

• Dahi papdi chat
• Dahi puri
• Pavi bhaji
• Makhana chat
• Aloo tikki chat

How to make Corn Chaat Step by Step

1.Add 1 cup corn kernels to a pressure cooker, add 1 cup water to it.

2.Cover with lid, put on weight and pressure cook for 2 whistles.

3.Once pressure releases naturally open.

4.Strain using a colander.

5.Take 1 cup cooked sweet corn in a bowl. Add 1 tablespoon melted butter, salt to taste.

6.Mix this well first.

7.Add 2 tablespoon onion, 1 tablespoon tomato, 2 tablespoon carrot along with ½ teaspoon chili powder, ¼ teaspoon pepper powder and ¼ teaspoon chat masala powder.

8.Mix it well.

9.Finally garnish with coriander leaves and plain sev.

Serve immediately.

Expert Tips

• Cooking corn - I usually pressure cook corn for few whistles till it turn soft. You can also boil in open pot till tender.
• Mixing - Mix everything just before serving else sev and veggies will become soggy and soft, it should retain the crunch while eating so serve immediately.
• Chutney - You can add green chutney or sweet tamarind chutney for strong flavor.
• Serving - I serve this in small plate with extra sev on top and slice of lemon on side. It looks nice and taste good.

Serving and Storage

Serve Corn Chaat warm or at room temperature. It goes well as evening snack with tea or as light salad with meal. Best to serve immediately after mixing to keep it crunchy.

If you have leftover corn, you can store it plain in fridge and mix with veggies and spices just before serving next day.

FAQS

1.Can I use frozen corn?

Yes you can. Just boil it for few minutes before using and drain well.

2.Can I skip butter?

Yes you can use little oil instead, but butter gives nice flavor so I prefer using it.

3.Can I add other vegetables?

Yes you can add some cucumber, boiled potato or pomegranate.

4.Can I make it ahead?

Better to prepare fresh. You can boil corn ahead but mix other things only before serving.

5.Is corn chaat healthy?

Yes it is light and healthy if made with less butter. Corn gives fiber and energy, and veggies add freshness.

If you have any more questions about this Corn Chaat Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Corn Chaat Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Corn Chaat Recipe

Corn Chaat is a quick and tasty snack made using boiled sweet corn mixed with spice powders, onion, tomato and lemon juice. It is colorful, light and full of flavor. This chaat is one of those snacks which can be made anytime you feel hungry and want something quick and easy.

Course Snack

Cuisine Indian

Keyword 30 mins recipes, chaat, chaat recipes, corn recipes, snack recipes, sweet corn recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Calories 46kcal

Author Sharmilee J

Ingredients

• 1 cup sweet corn kernels cooked
• 2 tablespoon onion chopped finely
• 1 tablespoon tomato
• 2 tablespoon carrot grated
• ½ teaspoon red chilli powder
• ¼ teaspoon chat masala powder
• ¼ teaspoon pepper powder
• 1 teaspoon lemon juice
• 1 tablespoon butter
• plain sev to garnish
• coriander leaves to garnish
• salt to taste

Instructions

• Add 1 cup corn kernels to a pressure cooker, add 1 cup water to it.
• Cover with lid, put on weight and pressure cook for 2 whistles.
• Once pressure releases naturally open.
• Strain using a colander.
• Take 1 cup cooked sweet corn in a bowl. Add 1 tablespoon melted butter, salt to taste.
• Mix this well first.
• Add 2 tablespoon onion, 1 tablespoon tomato, 2 tablespoon carrot along with ½ teaspoon chili powder, ¼ teaspoon pepper powder and ¼ teaspoon chat masala powder.
• Mix it well.
• Finally garnish with coriander leaves and plain sev.
• Serve immediately.

Video

Notes

• Cooking corn - I usually pressure cook corn for few whistles till it turn soft. You can also boil in open pot till tender.
• Mixing - Mix everything just before serving else sev and veggies will become soggy and soft, it should retain the crunch while eating so serve immediately.
• Chutney - You can add green chutney or sweet tamarind chutney for strong flavor.
• Serving - I serve this in small plate with extra sev on top and slice of lemon on side. It looks nice and taste good.

Nutrition

Serving: 150g | Calories: 46kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 0.3mg | Sodium: 13mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1463IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 0.3mg

The post Corn Chaat Recipe appeared first on Sharmis Passions.

Sweet Corn Masala is a creamy, slightly crunchy gravy that goes so well with rotis and rice meals. It is made with sweet corn and capsicum cooked in onion tomato base, finished with fresh cream for that restaurant touch. The gravy has a mild sweetness from corn and small crunch from capsicum which makes it different from regular curries.

This dish is a good change from the usual dal or sabzi. It has both comfort and rich taste in one plate. The creamy gravy pairs with roti, chapathi, even pulao or biryani when you want a mix of spicy and mild flavors together. Sweet corn itself makes the gravy light and kids also enjoy it very much.

About Sweet Corn Masala

Sweet Corn Masala is a North Indian style curry where boiled corn is simmered in onion tomato masala base with little cream added at the end. The dish has smooth gravy texture but also has the bite from sweet corn kernels and capsicum pieces. The sweetness of corn balances the masala taste so it does not feel very spicy.

The flavor of this curry is quite unique - creamy from cream and cashew base (if added), tangy from tomato, little smoky from roasted capsicum. Unlike paneer or aloo based gravies, this feels lighter and still wholesome. Corn adds its natural juicy sweetness to the curry which goes well with hot phulkas.

There are few variations also. Some skip cream and keep it simple just with tomato onion gravy. Some add cashew paste to make it richer like restaurant gravies. Capsicum can be added in green or colored form for extra taste and color pop. Few people even add little butter at the end for glossy finish.

I usually make sweet corn masala for weekday dinner when I want something easy but not plain. Sometimes I serve with chapathi and sometimes with simple jeera rice, both ways it tastes very good only.

Sweet Corn Masala Ingredients

• Sweet corn - I have used boiled sweet corn here, it gives a natural sweet taste and little crunch also. If you don't have fresh, frozen corn works fine too.
• Capsicum - I used colored capsicum, it gives nice crunch and also makes the gravy look more colorful. Green capsicum also you can use if that is what you have.
• Onions - I have added onions two ways, one for the base and little finely chopped for the gravy. It gives slight sweetness and body to the masala.
• Tomatoes - Ripe tomatoes make the gravy tangy and smooth. If tomatoes are not so ripe, gravy may taste little sour only.
• Ginger garlic paste - This is always must for me, it balances the sweet taste of corn and gives good strong flavor to the curry.
• Fresh cream - I have used homemade fresh cream. It makes the gravy smooth, rich and little like restaurant style. You can skip if you don't want too creamy.
• Spice powders - I have used red chilli powder, coriander powder and garam masala, these are the main spice powders I added. They give heat, flavor and aroma to the curry.
• Kasoori methi - I added crushed dry fenugreek leaves at last. It gives that typical restaurant flavor and small bitter note which balance the cream.
• Coriander leaves - I used fresh coriander leaves for garnish, they make the dish bright and fresh to taste.
• Lemon juice - I always add little lemon juice at end, it lifts the gravy taste and cuts the heaviness of cream.
• Oil - I have cooked the base in oil, sometimes I add small piece butter also to give rich flavor.

Why This Recipe Works

• This recipe is simple to prepare and uses regular ingredients from kitchen.
• The gravy has creamy smooth texture with crunch from corn and capsicum.
• It has balanced flavors with mild sweet, spicy and tangy all together.
• It is a versatile dish. You can serve this with both rice and roti.
• This recipe feels light yet filling, even kids enjoy without fuss.

Similar Recipes

• How to cook corn
• Butter corn
• Corn Rice
• Sweet Corn Chat
• Sweet Corn Masala

How to make Sweet Corn Masala Step by Step

1.Take a kadai add a teaspoon of oil and sauté onions till transparent, then add tomatoes and garlic sauté till raw smell leaves and tomatoes turn mushy. Cool down.

2.Transfer to a mixer jar and grind to a smooth paste.Pressure cook corn for 3-4 whistles and set aside.

3.Heat butter in a pan, add onion,ginger garlic paste saute till onions turn transparent then add onion tomato paste.

4.Add red chili, coriander and garam masala powders, give a quick mix and keep cooking for few mins till it becomes thick. Add required salt. Now get ready with chopped capsicum.

5.In a separate pan add little oil and roast capsicum for 5 minutes, Set aside. Then add ½ cup water and let the gravy boil for few minutes. Then add fresh cream.

6.Let the gravy boil in low flame for 2 minutes. Add tomato sauce boiled sweet corn.

7.Then capsicum, let the gravy boil for few minutes. Finally garnish with chopped coriander leaves and kasoori methi. After it gets cooled, add lemon juice and serve.

Serve with phulka or veg pulao or plain steamed basmati rice.

Expert Tips

• Corn cooking - I pressure cook corn for few whistles so it stays soft but still crunchy. You can also boil in open pot if you prefer.
• Capsicum roasting - I always roast capsicum separately and add at end, it keeps the crunch and color bright.
• Gravy base - Grinding onion, tomato and garlic gives smooth gravy. Cook the paste well till oil separates else it will taste raw.
• Cream substitute - If you don't want cream, you can add little milk or cashew paste for similar richness. I have tried both ways.
• Consistency - Keep the curry little flowing and not too thick, it makes it easy to eat with both roti and rice.

Serving and Storage

Serve sweet corn masala with chapathi, roti, phulka or even jeera rice. It also tastes nice with ghee rice or plain pulao. For storage, you can refrigerate the gravy in airtight box for one day. Reheat on stove, add small splash of water and stir well before serving.

FAQS

1.Can I skip cream in this recipe?

Yes you can skip cream and use milk or cashew paste for richness.

2.Can I make this without capsicum?

Yes, but capsicum gives crunch and flavor, so I recommend to add.

3.Can I prepare this in advance?

Yes, you can make the gravy base earlier and add corn and capsicum just before serving.

4.Can I use frozen corn?

Yes frozen corn works fine, just boil for few minutes before adding to gravy.

5.Can I add paneer to this gravy?

Yes you can add paneer cubes also, it will become corn paneer masala.

If you have any more questions about this Sweet Corn Masala Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sweet Corn Masala Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Sweet Corn Masala Recipe

Sweet Corn Masala is a creamy, slightly crunchy gravy that goes so well with rotis and rice meals. It is made with sweet corn and capsicum cooked in onion tomato base, finished with fresh cream for that restaurant touch. The gravy has a mild sweetness from corn and small crunch from capsicum which makes it different from regular curries.

Course dinner, Lunch, Side Dish

Cuisine Indian

Keyword capsicum recipes, corn recipes, curry, curry recipes, Gravy, gravy recipes, lunch recipes, meals, Side Dish, sweet corn recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 240kcal

Author Sharmilee J

Ingredients

• 1 cup sweet corn
• ½ cup capsicum
• ¼ cup big onion
• 1 tablespoon ginger garlic paste
• 3 tablespoon fresh cream
• ½ teaspoon red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• 1 teaspoon tomato sauce
• ½ teaspoon kasoori methi
• 2 teaspoon coriander leaves finely chopped
• 1 teaspoon lemon juice
• 3 teaspoon oil
• salt to taste

To Roast And Grind:

• 1 no medium sized big onion chopped lengthwise
• 2 nos medium sized tomato chopped roughly
• 5 nos small pearls garlic

Instructions

• Take a kadai add a teaspoon of oil and sauté onions till transparent, then add tomatoes and garlic sauté till raw smell leaves and tomatoes turn mushy. Cool down.
• Transfer to a mixer jar and grind to a smooth paste.
• Pressure cook corn for 3-4 whistles and set aside.
• Heat butter in a pan, add onion, ginger garlic paste and sauté till onions turn transparent & then add onion tomato paste.
• Add red chilli, coriander and garam masala powders, give a quick mix and keep cooking for few mins till it becomes thick.
• Add required salt. Now get ready with chopped capsicum.
• In a separate pan add little oil and roast capsicum for 5 minutes, set aside.
• Then add ½ cup water and let the gravy boil for few minutes. Then add fresh cream.
• Let the gravy boil in low flame for 2 minutes. Add tomato sauce boiled sweet corn.
• Then capsicum, let the gravy boil for few minutes.
• Finally garnish with chopped coriander leaves and kasoori methi.
• After it gets cooled, add lemon juice and serve.
• Serve Corn Capsicum Gravy with phulka or veg pulao or plain steamed basmati rice.

Notes

• Corn cooking - I pressure cook corn for few whistles so it stays soft but still crunchy. You can also boil in open pot if you prefer.
• Capsicum roasting - I always roast capsicum separately and add at end, it keeps the crunch and color bright.
• Gravy base - Grinding onion, tomato and garlic gives smooth gravy. Cook the paste well till oil separates else it will taste raw.
• Cream substitute - If you don't want cream, you can add little milk or cashew paste for similar richness. I have tried both ways.
• Consistency - Keep the curry little flowing and not too thick, it makes it easy to eat with both roti and rice.

Nutrition

Serving: 75g | Calories: 240kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 33mg | Potassium: 345mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1884IU | Vitamin C: 56mg | Calcium: 43mg | Iron: 1mg

The post Sweet Corn Masala Recipe appeared first on Sharmis Passions.