Spicy corn chaat is a simple and easy snack recipe with simple available ingredients. If you are looking for chatpata chaat recipe then you must try this Spicy corn chaat, You can make this using frozen sweet corn kernels or fresh sweet corn too. Since the sweet corn has a sweetish taste i made it little spicy to balance that. But you can reduce the spiciness according to your preference.
I have given some variations in the notes section, please scroll down to see those tips. Also do check out my Tandoori corn chaat and sweet corn pulao recipe.

Spicy corn chaat recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 5 Minutes
• Serves: 1
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Spicy corn chaat is a simple and easy Chatpata chaat recipe with simple available ingredients.
     Onion  1
    Tomato  1/4 portion (take out the seeds)
    Red chilli powder  1/2 tsp (as per taste)
    Amchoor powder  1/2 tsp
    Chaat masala  1/2 tsp
    Salt  as needed
    Sev  to garnish
    Coriander leaves  few


Method :

• If using frozen corn like me, boil 1 cup of water and once it starts rolling boil, switch off the flame, put the corn kernels into it and keep it for 2 minutes.
• Drain the excess water. 
• Let the water completely drain, if needed pat dry the corn kernels. 
• If using fresh sweet corn, pressure cook for 3 whistles and once it is cool take out the kernels from it one by one. 
• Put the corn kernels in a wide bowl. 
• Finely chop the onions and the tomato. Discard the seed of the tomato. 
• Add the red chili powder, amchoor powder, chaat masala, salt, onion and tomato.
• Mix well and add the chopped coriander leaves.
• If needed squeeze a dash of lemon juice. 
• Serve it on a plate and garnish with sev. 
• Chatpata corn chaat is ready. 
• Serve immediately. 


Notes:
1. You can add some pomegranate seeds to this and balance the spiciness. 
2. Few boiled potatoes can also be added to this. 
3. This chatpata corn chaat can be served on papdis or inside the pani puri pooris. My idea was originally to serve on a papdi, but we finished papdis for bhel poori so couldn't do. 
4. Few boiled chaana can be added to this spicy corn chaat to make it filling. 
  

Method with step by step pictures :

• If using frozen corn like me, boil 1 cup of water and once it starts rolling boil, switch off the flame, put the corn kernels into it and keep it for 2 minutes.
• Drain the excess water. 
• Let the water completely drain, if needed pat dry the corn kernels. 
• If using fresh sweet corn, pressure cook for 3 whistles and once it is cool take out the kernels from it one by one. 
• Put the corn kernels in a wide bowl. 

• Finely chop the onions and the tomato. Discard the seed of the tomato. 
• Add the red chili powder, amchoor powder, chaat masala, salt, onion and tomato.
• Mix well and add the chopped coriander leaves.
• If needed squeeze a dash of lemon juice. 
• Serve it on a plate and garnish with sev. 
• Chatpata corn chaat is ready. 
• Serve immediately. 

Notes:

1. You can add some pomegranate seeds to this and balance the spiciness. 
2. Few boiled potatoes can also be added to this. 
3. This chatpata corn chaat can be served on papdis or inside the pani puri pooris. My idea was originally to serve on a papdi, but we finished papdis for bhel poori so couldn't do. 
4. Few boiled chaana can be added to this spicy corn chaat to make it filling.