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    Home » Indian Cuisine » Mumbai Street Food

    Sweet Corn Chaat (Corn Bhel)

    Published: Jun 20, 2023 · Last Modified: Jun 20, 2023 by Kanan Patel / 6 Comments

    Jump to Recipe Pin Recipe
    Corn chaat in 2 bowls with spoons on a marble board.

    The perfect tongue-tickling sweet corn chaat recipe! This super easy-to-make and flavorful corn bhel is made by mixing boiled sweet corn with veggies (onion, tomato), spices, and chutneys (green chutney, schezwan sauce, ketchup) and garnished with sev.

    Corn chaat in 2 bowls with spoons on a marble board.
    Jump to:
    • ❤️ You’ll Love This Corn Chaat Recipe
    • 🧾 Ingredient Notes
    • 👩‍🍳 How To Make Corn Chaat Recipe? (Pics)
    • 💭 Expert Tips To Make Corn Bhel
    • 🥣 Storage Instructions
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️ You’ll Love This Corn Chaat Recipe

    Taste, Flavor & Texture: 

    • It’s medium spicy (but customizable, if you prefer mild or spicy)
    • It has the perfect combination of flavors (sweetness from sweet corn with a hint of tanginess from chaat masala, spicy flavor from chutneys, and salty).
    • In every bite, you will get soft, juicy corn with crunchy veggies and crispy sev. 

    Popular roadside snack in India: You’ll find many street stalls selling corn chaat (along with buttered corn, and masala corn) all over India. Sometimes then add grated amul cheese on top to make cheese corn bhel. Every vendor has his version, so there is no one recipe.

    A must-make for corn lovers: When sweet corns are in season, you should not miss this corn bhel recipe. Trust me, everyone will surely love this.

    Perfect evening snack: This makes a semi-healthy evening snack for adults, as well as for kids. However, you can adjust the spice level if your kid doesn’t prefer a spicy taste.

    Make-ahead party starter or appetizer: This corn chaat makes the best make-ahead appetizer for get-to-gather, parties, or potlucks. I would make it a day before (without adding sev), divide it into individual appetizer cups and keep it in the fridge. So at the time of serving, just sprinkle sev on top and serve.

    🧾 Ingredient Notes

    Here is the pic of the ingredients you'll need to make this delicious sweet corn chaat recipe.

    Corn chaat recipe ingredients in bowls and spoons with labels.
    • Sweet corn:
      • You’ll need American sweet corn, not Indian desi makai (aka bhutta). 
      • I prefer to use fresh sweet corn that I boil at home and remove kernels from the corn cob. 
      • Instead, you can use frozen sweet corn but I find that frozen one is less sweet compared to the fresh one when it's in season.
    • Onion, Tomato: Both add a fresh element with a crunchy texture.
    • Green chilies: To make it less spicy skip adding chilies or simply remove the seeds and chop finely.
    • Cilantro: It adds a fresh herby flavor to corn chaat.
    • Red chili powder: Adjust as per your liking spice level. For a mild taste, use Kashmiri red chili powder.
    • Chaat masala: It gives a nice chatpata taste. There is no substitute for this.
    • Roasted cumin powder: Dry roast the cumin seeds until aromatic and darker in color. Let it cool down and grind it into powder using a spice grinder or a mortar and pestle.
    • Black salt: It adds a unique zing to the bhel. Please do not skip it.
    • Salt & Pepper: use as per taste.
    • Green chutney: Cilantro chutney or mint chutney will work here.
    • Schezwan sauce: It adds a unique flavor with a spicy taste and slightly garlicky flavor to your corn chaat
    • Ketchup: It adds a nice tang as well as a slight sweetness.
    • Nylon sev: It adds a crunchy element to the corn bhel.

    👩‍🍳 How To Make Corn Chaat Recipe? (Pics)

    1, 2) Take boiled sweet corn kernels in a bowl. Add chopped onion, tomato, and green chili. Mix well.

    3, 4) Add salt, pepper, and spice powders (red chili powder, chaat masala, roasted cumin powder, and black salt). Mix everything so spices are coated to corn evenly.

    Collage of 4 images showing mixing corn, onion, tomato and spices.

    5, 6) Add green chutney, schezwan sauce, and ketchup. Mix well. At this point, you can store it in the fridge if serving it later.

    7, 8) Right before serving, add sev and chopped cilantro. Mix and serve corn chaat right away.

    Collage of 4 images showing mixing chutney in corn veggies mixture, adding sev and cilantro.

    💭 Expert Tips To Make Corn Bhel

    Avoid soggy sev: Add sev right before serving it. If added earlier and stored in the fridge then sev if soften and loose its crunch.

    How to boil corn cob? 

    • Instant pot: Add a glassful of water in the instant pot liner, place a trivet, and place corn cobs on the trivet. Cook on manual for 2 minutes. Then quick release the pressure. Once corn cobs are cool to touch, remove the kernels and use them.
    • Traditional pressure cooker: around 2 whistles
    • Stovetop: In a saucepan, bring water to a rolling boil. Add corn kernels and cook for 5-7 minutes. Drain the water and use the kernels in the recipe.

    Variation: 

    • Instead of schezwan sauce and ketchup, you can add tamarind date chutney and red garlic chutney.
    • You can add boiled potato cubes to corn chaat mixture.
    • To make this corn bhel healthy, you can add cooked chickpeas or black beans. 
    • For more crunchy and fresh flavors, you can garnish with spring onion greens. 

    🥣 Storage Instructions

    • Corn chaat (without adding sev) can be stored in an airtight container in the fridge for 1-2 days only.
    • The longer you store, the onion and tomato will lose its crunch and freshness.
    • Stored corn bhel in the fridge might have a strong smell because of the raw onion in it. So always use an air-tight container.
    2 bowls of corn bhel with spoon and napkin on the side.

    Check Out Other Chaat Recipes

    • Bhel puri
    • Samosa chaat
    • Palak chaat
    • Sev puri
    • Dahi puri

    Did you try this corn chaat recipe (Corn bhel)? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Corn chaat in 2 bowls with spoons on a marble board.
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    Sweet Corn Chaat Recipe (Corn Bhel)

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    The perfect tongue-tickling sweet corn chaat recipe! This super easy-to-make and flavorful corn bhel is perfect for an evening snack or as a make-ahead party appetizer.
    Author: Kanan
    Course: Snack
    Cuisine: Indian
    Calories: 194kcal
    Servings 4
    Prep Time 20 minutes minutes
    Total Time 20 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 ½ cups Sweet corn kernels boiled (3 medium corn cobs)
    • ½ cup Red onion chopped finely
    • ½ cup Tomato chopped finely
    • ½ Green chili chopped finely
    • ½ teaspoon Salt or to taste
    • ¼ teaspoon Black pepper powder
    • ¼ teaspoon Black salt (Kala namak)
    • 1 teaspoon Red chili powder
    • ½ teaspoon Roasted cumin powder
    • ½ teaspoon Chaat masala
    • 2 tablespoons Green chutney
    • 1 tablespoon Schezwan sauce
    • 1 teaspoon Tomato Ketchup
    • ½ cup Nylon sev
    • 2 tablespoons Cilantro or coriander leaves finely chopped
    Prevent your screen from going dark

    Instructions 

    • Take boiled sweet corn kernels in a bowl. Add chopped onion, tomato, and green chili. Mix well.
    • Add salt, pepper, and spice powders (red chili powder, chaat masala, roasted cumin powder, and black salt). Mix everything so spices are coated to corn evenly.
    • Add green chutney, schezwan sauce, and ketchup. Mix well. At this point, you can store it in the fridge if serving it later.
    • Right before serving, add sev and chopped cilantro. Mix and serve right away.

    Notes

    Avoid soggy sev: Add sev right before serving it. If added earlier and stored in the fridge then sev if soften and loose its crunch.
    How to boil corn cob?
    • Instant pot: Add a glassful of water in the instant pot liner, place a trivet, and place corn cobs on the trivet. Cook on manual for 2 minutes. Then quick release the pressure. Once corn cobs are cool to touch, remove the kernels and use them.
    • Traditional pressure cooker: around 2 whistles
    • Stovetop: In a saucepan, bring water to a rolling boil. Add corn kernels and cook for 5-7 minutes. Drain the water and use the kernels in the recipe.

    Nutrition

    Calories: 194kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 604mg | Potassium: 348mg | Fiber: 4g | Sugar: 6g | Vitamin A: 859IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Gurinder

      April 10, 2023 at 5:45 pm

      I was looking for starter recipes for my son birthday and its really helpful and easy instructions thanks5 stars

      Reply
      • Kanan Patel

        April 11, 2023 at 11:11 am

        Glad that you find it helpful.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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