Corn chaat is an Indian-looking snack based on sweet corn kernels mixed with a spice and chutney blend with fresh veggie elements. It has become a perfect street food that brings together the taste and texture contrasting with sweet corn. The base of the dish is made from boiled or roasted kernels of corn mixed with finely chopped onions, tomatoes, and fresh cilantro. A dash of chaat masala, that spicy and tangy blend of spices, will give the dish its tang, which is so characteristic of it. Other seasonings include cumin powder, red chilli powder, black salt, and a squeeze of fresh lemon juice. One of the most prominent reasons corn chaat is so great is its flexibility. You can adjust your spice levels to suit and include whatever you want in it. Some recipes have green chillies added for added heat or pomegranate seeds for their sweetness and colour. To this dish, you can add sev (crunchy chickpea noodles) for that added crunch or toss in some boiled potatoes for that added heartiness. Corn chaat is a refreshing and healthy snack, with corn giving fibre and crucial vitamins like vitamin C and fresh vegetables and herbs helping to contribute antioxidants. It's so light but filling that it can be taken as an appetiser or served during the afternoon. Corn chaat is best had straight from the bowl or the plate, still warm, so the flavours pop and elements of ingredients remain crunchy. It becomes a great snack for summer or monsoon evenings, punctuating the natural sweetness of the corn with spicy and tangy notes. 

• 2 cup corn
• 2 tbsp onion
• 4 tbsp tomato
• 1 green chillies
• 2 tbsp coriander leaves
• 1/2 tsp chaat masala
• 1/4 tsp cumin powder
• 1/4 tsp red chilli powder
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1 tsp oil
• 4 tbsp sev

• If using fresh corn on the cob, carefully scoop out kernels by running a knife along the cob. Put the corn kernels in a bowl and rinse them well under cold running water. If you're going to be using frozen or canned corn, you'll only need to drain the liquid and rinse the kernels before incorporating it into your recipe.
• If you wish to cook the corn, then you have two options based on your preference.
• Put the cleaned-up corn kernels in a pot of water. Boil with just enough water to cover it. Cook for about 5 to 7 minutes or when it becomes tender. Once done, drain off all the water and let the corn cool.
• Saut ing Method: Meanwhile, heat one teaspoon of butter or oil in a pan. Add the corn kernels to this pan and saut them on medium heat till they are tender and lightly golden; it takes almost 5 minutes. Stir occasionally so they do not burn. To this saut ing method, buttery flavour is added to the corn chaat recipe.
• Let the corn cool down a little. Transfer the cooled corn to a large mixing bowl. Add ¼ teaspoon red chilli powder (for spice), ¼ teaspoon cumin powder, 1/2 to ¾ teaspoon chaat masala, and ¼ to 1/2 teaspoon salt to your taste.
• Mix all those spices well enough to coat the corn kernels evenly. It's in this recipe of corn chaat that chaat masala gives it, which makes it a tangy dish. Cumin powder also helps to add an earthy aroma.
• Add in the chopped onions, tomatoes and green chillies (if using). Mix freshly chopped coriander leaves for added colour and freshness. If you would like it to taste sour, add one tablespoon of lemon juice. Test if the salt and spices are fine; mix everything well.
• Transfer the prepared corn chaat into serving bowls. Add texture and crunch over the chaat as well by adding four tablespoons of sev, farsan, or roasted peanuts to each bowl. These add a delightful textural contrast to the corn's and its vegetables' tenderness. Sev is difficult to come by outside of India, but if you have peanuts, fry small pieces of paneer in a little ghee and use them as a crispy topping.
• Serve corn chaat at room temperature or lightly warmed, depending on your preference. It is good to add the toppings right before serving so their crispiness does not get soggy. Corn chaat can be enjoyed as a snack, light appetiser, or side dish that goes well with your main course. This refreshing blend of tangy, spicy, and sweet flavours in this corn chaat recipe makes the perfect recipe for the quickest of snacks or party dishes.