Sweet corn season is here and the corns are tender and juicy. We made Sweet Corn Soup, and had some kernels left over, so it was a perfect time for a chaat as an afternoon snack. This type of chaat is like an Indian version of Salsa.

In this recipe we roast the kernels in butter until they are browned or blackened, which intensifies their flavour.

This is a great dish to eat warm as the corn is buttery and beautiful. If you need to make it beforehand, bring it to room temperature before using.

This recipe is a great vehicle for using the vegetables that you have at hand, and that can be grated, shredded or chopped. Cucumber can be added, for example, and grated beetroot. I used the greens of spring onions as they were to hand and I love their taste, but you can also use the white stems. Radish is good too, shredded, but it has quite a bite so just use a little. Cubes of boiled potato is a great addition.

Similar recipes include Crispy Corn and Onion Chaat, Channa Chaat, Borlotti Bean Chaat, and Poha Chaat.

Browse all of our Chaat dishes and our Sweet Corn recipes. Our Indian recipes are here, and Indian Essentials here. Or explore our Mid Summer dishes.

Sweet Corn Chaat

ingredients

kernels from 1 large tender sweetcorn

1 tspn butter

1 tspn ghee

0.5 carrot, peeled and shredded

1 tspn ginger, grated (if you have access to young ginger, shred it)

5 cherry tomatoes, chopped into 4 – 8 pieces each

0.25 red, orange or green capsicum, finely chopped

1 green chilli, chopped (or to taste)

12 mint leaves, chopped

small handful coriander leaves, chopped

juice 1 lime or small lemon

0.5 tspn chilli powder, or to taste

1 tspn chaat masala

0.5 tspn cumin powder

2 Tblspns chopped greens of spring onions

0.25 red onion, chopped finely

0.5 tspn sugar/jaggery

sea salt to taste and 0.5 tspn black pepper

boondhi to garnish

lime or lemon wedges, to serve

method

Melt the butter and ghee in a kadhai or frying pan, and saute the sweet corn kernels, stirring only occasionally, until browned/blackened. Alternatively, roast the sweetcorn over a flame or on a grill until the kernels are blackened, and then remove the kernels from the cob.s

Mix all ingredients except the boondhi and lemon wedges. Taste and adjust chilli powder, chaat masala, lemon juice, salt and pepper as needed.

Serve scattered with bhoondhi and with lemon or lime wedges on the side.

Enjoy!