Sweet Corn Chaat (Corn Bhel)
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.
ā¤ļø Youāll Love This Corn Chaat Recipe
Taste, Flavor & Texture:
- Itās 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: Youāll 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 doesnāt 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.
š§¾ Ingredient Notes
Here is the pic of the ingredients you’ll need to make this delicious sweet corn chaat recipe.
- Sweet corn:
- Youāll 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.
š©āš³ 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.
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.
š 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.
š„£ 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.
Check Out Other Chaat Recipes
Did you try this corn chaat recipe (Corn bhel)? Iād love to hear about it! Leave a review in the comment section below.
Sweet Corn Chaat Recipe (Corn Bhel)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 2 Ā½ cups Sweet corn kernels, boiled (3 medium corn cobs)
- Ā½ cup Red onion, chopped finely
- Ā½ cup Tomato, chopped finely
- Ā½ Green chili, chopped finely
- Ā½ teaspoon Salt, or to taste
- Ā¼ teaspoon Black pepper powder
- Ā¼ teaspoon Black salt (Kala namak)
- 1 teaspoon Red chili powder
- Ā½ teaspoon Roasted cumin powder
- Ā½ teaspoon Chaat masala
- 2 tablespoons Green chutney
- 1 tablespoon Schezwan sauce
- 1 teaspoon Tomato Ketchup
- Ā½ cup Nylon sev
- 2 tablespoons Cilantro or coriander leaves, finely chopped
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
- 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.
I was looking for starter recipes for my son birthday and its really helpful and easy instructions thanks
Glad that you find it helpful.