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Spicy Sweet Corn Chaat with Pomegranate and Cucumber Recipe

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4 from 14 reviews

This vibrant Corn Chaat recipe is a delightful Indian street food snack featuring boiled sweet corn kernels tossed with fresh vegetables, tangy spices, and a refreshing hint of lemon. Perfect as a light meal or appetizer, it combines a medley of flavors and textures that are both healthy and satisfying.

  • Total Time: 20 minutes
  • Yield: 3 servings

Ingredients

Main Ingredients

  • 2 cups corn kernels
  • 1 large onion, finely chopped
  • 1 small tomato, finely chopped
  • 1/4 cup coriander leaves, finely chopped
  • 1/8 cup pomegranate arils
  • 1/4 cup cucumber, chopped (optional)
  • 2 green chilies
  • 1/4 teaspoon chaat masala powder
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon sugar
  • 1 tablespoon lemon juice
  • Pinch of salt (rock salt or black salt preferred)

Optional Garnish

  • Namkeen of choice (for topping)
  • 1/2 teaspoon red chili powder (if preferred)

Instructions

  1. Boiling Sweet Corn: Add 2 cups of corn kernels and 3 cups of water to a pressure cooker along with a pinch of salt. Pressure cook for 2-3 whistles or until the corn kernels are tender. Drain the cooked corn using a colander and set aside to cool.
  2. Preparing the Vegetables: Using a food processor, add 1 halved onion, 1 halved small tomato, 2 green chilies, and 1/4 cup of coriander leaves. Process for about one minute until finely chopped but not pureed. If using, dice 1 small cucumber separately.
  3. Mixing the Corn Chaat: In a large mixing bowl, combine the boiled corn kernels with the processed vegetable mixture. Add diced cucumber and pomegranate arils, and if desired, diced bell peppers. Season the mixture with rock salt or black salt to taste, 1/4 teaspoon chaat masala powder, 1/4 teaspoon freshly cracked black pepper, and 1/2 teaspoon sugar. Optionally, add 1/2 teaspoon red chili powder for extra spice. Toss everything gently to combine.
  4. Finishing Touches: Drizzle 1 tablespoon lemon juice over the mixture and toss one final time. Divide the corn chaat among serving bowls and top each serving with your favorite namkeen for a crunchy texture. Serve immediately for best freshness and flavor.

Notes

  • This recipe can easily be doubled to serve a larger crowd.
  • Using a food processor for chopping vegetables saves time and ensures uniform texture.
  • Add cucumber if you desire a crunchier and refreshing element to the chaat.
  • Namkeen topping adds a delightful crunch, but you can omit it to reduce sodium intake.
  • Adjust the green chilies and red chili powder to suit your spice preference.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (pressure cooking time included)
  • Category: Snack
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/spicy-sweet-corn-chaat-with-pomegranate-and-cucumber-recipe/