“Chaat” is a popular South Asian street food that usually has flavor profiles such as spicy, sour, sweet and savory. You can find this Spicy Masala Corn Chaat served on the side of the roads in country like India and Pakistan served piping hot in little paper cones.
Since not everyone can get the pleasure of traveling to India to sample this delicacy, I want to share the simple recipe to make this “chaat” in 30 minutes. For a street food, this dish is actually pretty healthy with very little oil and lots of fresh corn and spices. Let’s show you the recipe so you can make it today!
Spicy Masala Corn Chaat with Onion and Cilantro
- 4 Corn on the cob
- 1 tablespoon Sunflower oil or coconut oil
- 1 green chilli, finely chopped
- 1 red onion, roughly chopped
- 3/4 cup chopped cilantro
- 2 teaspoons curry powder
- 1 teaspoon black salt
- 1 1/2 teaspoons cayenne powder
- 2 tablespoons freshly squeezed lime or lemon juice
1. Take the corn off the cob with a knife.
2. Heat the oil on a large pan, add the corn kernels.
3. Roast on medium-high flame for about 20 minutes or until corn is cooked and smells roasted. Some of the corn kernels should have burnt/dark brown marks as this ensures the flavor to be enhanced. During the last five minutes, turn up the heat to high and continue stirring the corn.
4. Turn off the flame. Season with curry powder, cayenne, and salt.
5. Add the chopped green chilli and cilantro. Add the onions.
6. Finish with a squeeze of half a lemon. Toss until well combined.
7. Serve piping hot!
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Photo: Radhika Bhagchandani