Corn Chaat Recipe

5 from 1 vote
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Corn Chaat is a popular Indian street food and snack that is loved for its tangy, spicy, and flavorful taste.

It is made using corn kernels as the main ingredient and is typically seasoned with a variety of spices and chutneys.

Corn Chaat is a delightful combination of textures, with the softness of boiled potatoes.

To prepare Corn Chaat, the corn kernels are boiled or roasted until they are tender and cooked. The corn kernels are then mixed with a range of ingredients, including finely chopped onions, tomatoes, cucumber, and green chilies.

Corn Chaat

Key Takeaways:

  • Corn Chaat is a popular Indian street food known for its tangy, spicy, and flavorful taste.
  • It is made using corn kernels as the main ingredient and seasoned with various spices and chutneys.
  • The dish combines the softness of boiled potatoes with the crunchiness of vegetables like onions, tomatoes, cucumber, and green chilies.
  • Corn Chaat can be prepared by boiling or roasting the corn kernels until tender, then mixing them with the other ingredients.
  • The addition of spices like chaat masala, roasted cumin powder, and lemon juice enhances the taste and makes Corn Chaat irresistible.

The Ingredients:

  • Corn karnel or bhutto: 1 packet (regular corn)
  • Potato: 2 pieces, medium sizes (peeled, cut and cleaned)
  • Peanuts: a handful
  • Besan sev or jhuri bhaja: a handful
  • Onion: 1-piece, medium size (peeled and chopped)
  • Tomato: 1-piece (chopped)
  • Coriander leaves: a few (chopped)
  • Lemon: ½ piece (cut into four pieces)
  • Green chilis: 3 pieces (chopped)
  • Cucumber: 1-piece (chopped)
  • Roasted homemade spices powder: (coriander seeds, cumin seeds and dry red chili roasted and grounded)
  • Rock salt: ½ tbsp
  • Chat masala: 1 tbsp

How to Make Corn Chaat (Step by Step Images)?

1. Heat the wok and add 2 cups of water to it.

Heating the wok and add 2 cups of water to it

2. Let the water heat up, and then add the potatoes and corns to boil. Once the water is simmering, add the cleaned corn to the water. Also, add the potatoes and a little bit more water. Cover the wok with a lid.

(Expert tip: Use the Chandramukhi variety of potato as it boils quickly. Cut the potatoes lightly for faster boiling. Corn also boils quickly. You can add some salt at this moment if desired.)

Adding corn and potatoes

3. Open the lid and check if the water is boiling. Add some salt and stir it gently.

Adding salt and stirring

4. Cover it again with the lid. Let it boil for 5 minutes on low to medium heat.

Covering the lid

5. Open the lid, and you’ll notice that most of the water has evaporated. Both the potatoes and corn are boiled now.

(Expert tip: Press the potatoes and corn to check if they are boiled.)

Checking if potatoes are boiled

6. Transfer them onto a plate. Cut the boiled potatoes into small pieces. Ready to mix all the ingredients together.

Boiled corn and potatoes are ready now

7. Take a mixing bowl and add the boiled corn first, followed by the boiled potatoes.

(Expert tip: If you prefer, you can boil the potatoes separately.)

Adding boiled corn and potatoes to a bowl

8. Next, add the chopped onion, chopped tomatoes, chopped cucumber, chopped green chilies, chopped coriander leaves, and peanuts.

Add the chopped onion, chopped tomatoes, chopped cucumber, chopped green chilies, chopped coriander leaves, and peanuts

9. Add the masalas, roasted homemade spices, rock salt, and chat masala.

(Expert tip: Do not add the besan sev at this moment, as it may become mushy.)

Adding roasted homemade spices, rock salt, and chat masala.

10. Squeeze lemon juice over the mixture.

(Expert tip: I used Gandharaj lemon, but you can use regular lime. You can also add tamarind paste or sweet tamarind pickle according to your taste preference.)

Squeezing lemon juice over the mixture

11. Mix all the ingredients properly. Finally, sprinkle the besan sev on top.

Mixing ingredients properly and sprinkling the besan sev on top

12. Corn Chaat is ready and transfer to a bowl and serve.

Transferring Corn Chaat to a bowl

Pro Tips for Making Corn Chaat

Here are some pro tips to help you make delicious Corn Chaat:

Use fresh corn: Whenever possible, opt for fresh corn on the cob instead of canned or frozen corn. The sweet and juicy kernels will add a wonderful taste and texture to your chaat.

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Roast or boil the corn: Roasting or boiling the corn kernels adds depth of flavor. If roasting, brush the corn with a little oil and cook on a hot grill or stovetop until lightly charred. If boiling, cook the corn in salted water until tender. Both methods bring out the natural sweetness of the corn.

Customize your toppings: Feel free to experiment with different vegetables and toppings based on your preferences. Additions like finely chopped bell peppers, carrots, or even pomegranate arils can add extra color, crunch, and flavor to your chaat.

Adjust the spice level: Corn Chaat typically has a mild to moderate spice level, but you can adjust it according to your taste. Increase or decrease the amount of green chilies, red chili powder, or chaat masala based on your preference for spiciness.

Get creative with chutneys: While tamarind and mint chutneys are commonly used in Corn Chaat, you can try other chutneys like coriander chutney, garlic chutney, or even a tangy date chutney to add a unique twist to your chaat.

Garnish with fresh herbs: Just before serving, garnish your Corn Chaat with a generous handful of fresh chopped cilantro (coriander leaves) or mint leaves. These herbs will not only add a burst of freshness but also enhance the overall presentation of the dish.

Remember, the beauty of Corn Chaat lies in its versatility, so don’t be afraid to experiment with flavors and ingredients to create your own unique version. Enjoy the process of preparing and savoring this delightful Indian street food!

What to Serve with Corn Chaat?

Corn Chaat is a versatile dish that can be enjoyed on its own as a light snack or appetizer. However, if you’re looking to serve it as part of a larger meal or want to create a more substantial spread, here are some suggestions for dishes that pair well with Corn Chaat:

Pani Puri: Pani Puri, also known as Golgappe or Puchka, is another popular Indian street food. It consists of crispy hollow puris filled with a tangy tamarind chutney and spiced water. Serving Corn Chaat alongside Pani Puri creates a flavorful and dynamic combination.

Samosas: Samosas are deep-fried pastries filled with savory potato and vegetable stuffing. Their crispy texture and spicy flavor complement the tanginess of Corn Chaat. Serve both dishes together to offer a contrast of flavors and textures.

Raita: Raita, a yogurt-based condiment, makes a refreshing side dish to Corn Chaat. Its cooling effect helps balance the spiciness of the chaat. You can make a simple cucumber raita or experiment with flavors like mint or boondi raita.

Lassi: Finish off the meal with a traditional Indian yogurt-based drink like lassi. The cool and creamy nature of lassi complements the tanginess of Corn Chaat and provides a refreshing contrast.

These are just a few ideas, and you can mix and match according to your preference and the occasion.

Ultimately, serving Corn Chaat with a combination of dishes allows your guests to enjoy a variety of flavors and textures, making it a memorable dining experience.

How Does Corn Chaat Taste?

Corn Chart Taste

Corn Chaat has a delightful and addictive taste profile that combines various flavors. Here’s a breakdown of the taste elements you can expect:

Sweetness: The corn kernels are the star ingredient of Corn Chaat. They bring a natural sweetness that is enhanced through the cooking process, whether they are boiled or roasted. The inherent sweetness of the corn kernels adds a pleasant and comforting taste to the chaat.

Tanginess: Tanginess is a prominent characteristic of Corn Chaat. It comes from the addition of various tangy elements like lemon juice, chaat masala (a tangy spice blend), and tamarind chutney. These ingredients contribute a tangy and zesty flavor that balances the sweetness of the corn and adds a refreshing and lively taste to the dish.

Spice: Corn Chaat typically incorporates spices to add depth and complexity to its taste. Spices like red chili powder, roasted cumin powder, and chaat masala bring a mild to moderate level of spiciness. They provide a warm and savory kick to the chaat without overpowering the other flavors.

Freshness: Corn Chaat includes a variety of fresh vegetables like onions, tomatoes, cucumbers, and green chilies. These vegetables contribute a crisp texture and a burst of freshness to the dish. The combination of the sweet corn and the crunchy vegetables creates a vibrant and refreshing taste experience.

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Umami: Umami is the savory taste often associated with satisfaction and depth of flavor. In Corn Chaat, umami flavors come from the spices and the addition of ingredients like black salt and chaat masala. These umami-rich elements enhance the overall taste and make the chaat more satisfying.

The combination of sweetness, tanginess, spiciness, freshness, and umami creates a harmonious balance of flavors in Corn Chaat.

It offers a multidimensional taste experience that is both comforting and exciting, making it a popular and beloved street food in India.

Corn Chaat Alternatives

If you’re looking for alternatives to Corn Chaat, there are several dishes that you might enjoy. Here are a few options:

Aloo Chaat: Aloo Chaat is a popular Indian street food made with boiled and cubed potatoes. The potatoes are seasoned with spices like chaat masala, cumin, and red chili powder, and then topped with chutneys, yogurt, and crispy sev (fried gram flour noodles). It’s a flavorful and satisfying snack that offers a different taste experience compared to Corn Chaat.

Bhel Puri: Bhel Puri is a savory and tangy snack made with puffed rice, sev, chopped onions, tomatoes, and a medley of chutneys. It’s a light and refreshing dish with a crispy texture and a burst of flavors. Bhel Puri is a popular street food in India and is known for its zingy and addictive taste.

Papdi Chaat: Papdi Chaat is a delightful combination of crispy papdis (fried dough wafers), boiled potatoes, chickpeas, yogurt, and various chutneys. It’s a mouthwatering dish that offers a balance of textures and flavors. The crispy papdis provide a satisfying crunch, while the chutneys and spices add tanginess and spiciness.

Fruit Chaat: If you’re looking for a lighter and refreshing alternative, fruit chaat is a great choice. It’s a colorful medley of seasonal fruits such as apples, bananas, oranges, pomegranates, and more. The fruits are tossed with a sprinkle of chaat masala, black salt, and a squeeze of lemon or lime juice for a tangy twist. Fruit chaat is a healthy and tasty option that can be enjoyed as a snack or a dessert.

Kachumber Salad: Kachumber salad is a simple and refreshing salad made with chopped cucumbers, tomatoes, onions, and sometimes bell peppers. It’s seasoned with salt, pepper, lemon juice, and a sprinkle of chaat masala. Kachumber salad is a light and crunchy alternative to Corn Chaat, offering a fresh and clean taste.

These alternatives provide a range of flavors and textures, from tangy and spicy to refreshing and crisp. You can explore these options based on your preferences and the ingredients you have on hand to create a delightful snacking or appetizer experience.

Recipe Card:

Corn Chaat

Corn Chaat

By Mita Mondal
Corn Chaat refers to a popular Indian street food and snack made with corn kernels as the main ingredient. It is known for its tangy, spicy, and flavorful taste.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, snacks
Cuisine Indian
Servings 4
Calories 124 kcal


  • 250 grams Corn kernel
  • 2 pieces Potato (peeled, cut and cleaned)
  • 2 tablespoons Peanut
  • 2 tablespoons Besan sev
  • 1 piece Onion (chopped)
  • 1 pieces Tomato (chopped)
  • 1 tablespoon Coriander leaves (chopped)
  • ½ piece Lemon
  • 3 pieces Green chili (chopped)
  • 1 piece Cucumber (chopped)
  • 1 tablespoon Roasted homemade garam masala powder (coriander seeds, cumin seeds and dry red chili roasted and grounded)
  • 1 tablespoon Chat masala
  • Rock salt to taste


  • Heat a wok and add 2 cups of water.
  • Once the water is heated, add the potatoes and corn to boil. You can also add a little salt if desired. Use the Chandramukhi variety of potatoes for quicker boiling. Cut the potatoes into small pieces for faster cooking. Corn also boils quickly.
  • Cover the wok with a lid and let it simmer on low to medium heat for about 5 minutes.
  • Check if the water is boiling and add some salt. Stir gently.
  • Continue boiling with the lid on until most of the water has evaporated and the potatoes and corn are fully cooked. You can check their doneness by pressing them gently.
  • Transfer the boiled potatoes and corn onto a plate and cut the potatoes into small pieces.
  • In a mixing bowl, combine the boiled corn, potatoes, chopped onions, tomatoes, cucumbers, green chilies, coriander leaves, and peanuts.
  • Add the spices, including homemade roasted spice powder, rock salt, and chaat masala.
  • Squeeze lemon juice over the mixture. You can also add tamarind paste or sweet tamarind pickle according to your taste preference.
  • Mix all the ingredients thoroughly.
  • Finally, sprinkle the besan sev on top of the Corn Chaat for added crunch and flavor.
  • Transfer the Corn Chaat to a bowl and it's ready to be served.


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Corn Selection: Use fresh corn on the cob for the best taste and texture. If fresh corn is not available, you can use canned or frozen corn kernels as a substitute.
Boiling Corn: To boil the corn, you can add a pinch of salt to the water for added flavor. Boil until the kernels are tender but not overly soft.
Potatoes: Choose potatoes that are firm and suitable for boiling. Cut them into small, uniform pieces for faster and more even cooking.
Spices: Adjust the spice levels according to your preference. If you prefer a milder flavor, reduce the amount of green chilies or omit them altogether. Similarly, if you enjoy a spicier chaat, you can increase the amount of red chili powder or add some chopped green chili.
Chutneys: You can use store-bought chutneys or make your own at home. Tamarind chutney, mint chutney, or a combination of both are commonly used. Adjust the sweetness and tanginess of the chutneys to suit your taste.
Toppings and Garnishes: Besides the besan sev, you can get creative with additional toppings and garnishes. Chopped fresh coriander leaves, grated coconut, pomegranate seeds, or crushed papdi can add extra texture and flavor to the chaat.
Texture Variation: For a creamier texture, you can add a dollop of yogurt or whisked yogurt to the chaat. It will give a refreshing and creamy element to the dish.
Make-Ahead Option: You can prepare the boiled corn and potatoes in advance and store them in the refrigerator. Assemble the chaat just before serving to maintain the freshness and crispness of the ingredients.
Experiment and Customize: Feel free to experiment with additional ingredients and flavors to make the Corn Chaat your own. You can add diced bell peppers, grated carrots, or even cooked chickpeas for extra protein.
Remember, cooking is a creative process, so don't be afraid to adjust the recipe according to your taste preferences and have fun exploring different variations of Corn Chaat.

Nutrition Info (Estimation Only)

Nutrition Facts
Corn Chaat
Amount per Serving
Calories from Fat 27
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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In a nutshell, corn chaat is a delightful and vibrant Indian street food that is made with boiled corn kernels, potatoes, homemade spices, and a touch of Gandharaj lemon juice.

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You can simply choose additional or different ingredients to customize this dish.

This recipe is easy and quick, offering a combination of tangy, spicy, and crunchy flavors.

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