SPICY AMERICAN CORN CHAAT
For Corn Sweet Corn Cob (medium or large) – 1 (O5) Corn .ernels – 1 cup :ater (for boiling corn) – 1. cup Salt (add as reTuired) – tsp
Onion (small, finely chopped) – 1 Tomato (medium, finely chopped) – 1 Green Chilli (finely chopped, optional) – 1 Coriander /eaves 3arsley /eaves (chopped) – 1 tbsp 5ed Chilli 3owder – tsp (or as reTuired) Chaat Masala 3owder – 1 tsp (or as reTuired) /emon -uice – tsp (or add as per taste)
Salt – as reTuired For Garnishing Corn Chaat Coriander /eaves 3arsley /eaves (for garnishing) – a few Sev (for garnishing, optional)
Boil or pressure-cook the corncob or corn kernels. :hen the corncob becomes warm or cools down, then remove the corn kernels with a knife. Skip this step if you have used corn kernels. Mix the corn kernels along rest of the ingredients in a bowl. Check the taste and add more salt or chaat masala or lemon Muice if reTuired. Serve the corn chaat immediately, in individual serving bowls or plates topped with sev and a garnish of coriander parsley. This corn chaat recipe can be doubled or tripled. ou can also use tinned sweet corn kernels. But fresh corn tastes the best.