Corn chaat recipe – How to make sweet corn chaat/masala corn chaat recipe – corn recipes

Corn chaat is a healthy and tasty snack made with corn kernels, onions, tomatoes and spices.  It is also very easy to make as it does not need any elaborate cooking to be done.  Sweet corn kernels is a wholesome cereal food which is easily digested.  It is a powerhouse of antioxidants useful in preventing the ageing process.  Corn is among the few cereals that can be cooked and eaten in a variety of ways.  It has a lot of dietary fibre which helps in digestion and prevents constipation.  Corn chaat can be had as a starter or as a anytime snack too.  Lemon juice added to this chaat gives a nice tangy taste to it.  It is a very simple and flavourful snack which can be done in less than half an hour.

Other corn recipes :

Corn salad

Masala corn

Sweet corn sandwich

Sweet corn pakoras


Prep Time :  10 mins

Cook Time :  10 mins

Servings : 2 persons

North Indian cuisine 


Frozen corn kernels – 1 cup

Onion – 1 (small sized)

Tomato – 1 (small sized)

Red chilli powder – 1/2 teaspoon

Lemon juice – 2 teaspoons

Chaat masala – 1/2 teaspoon

Cumin or jeera powder – 1/4 teaspoon

Chopped coriander leaves – 2 tablespoons (for garnishing)

Sev for garnishing

Salt to taste


Wash the corn kernels thoroughly under running water.  Take a vessel with enough water and  boil the corn kernels till done.  Once boiled, drain the water completely and keep the boiled corn kernels aside.

Take a mixing bowl.  Add the boiled corns, chopped onions, tomatoes, red chilli powder, cumin powder, chaat masala and salt.

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Mix well.  Finally add lemon juice and chopped coriander leaves and give a good mix.

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Delicious and healthy corn chaat is ready to be served.  Serve the corn chaat immediately garnished with sev.



You can also steam the corn kernels instead of boiling them, to retain the nutrients.

Sprinkle black pepper powder instead of cumin powder for a  different flavor.

You can add finely chopped green chillies instead of red chilli powder.


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