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Light, healthy, and addicting, masala corn (spicy sweet corn chaat). Boiled sweet corn, cooked with a little vegan butter, and then tossed with Indian spices, lemon juice and fresh coriander leaves. This Indian-style butter corn gifts us with sweetness from the corn, a little heat from the spices, and a little tang from the lemon juice. What’s not to love? This sweet corn chaat recipe is a delicious dish, perfect for entertaining, and snacking!
This spicy masala corn recipe is…
- a super simple evening snack
- a healthy salad made with fresh corn kernels
- inspired by the butter masala corn found at Indian cinema halls.
- a spicy snack to enjoy during summer and monsoon season!
Ingredients for masala corn
- Corn: sweet corn kernels, from corn on a cob or tinned sweetcorn.
- Vegan Butter: I always love using salted vegan butter, but unsalted vegan butter works well too!
- Spice Powders: red chili powder, chaat masala, cumin powder, black pepper powder and salt.
- Herbs: fresh coriander.
- Lemon: a little juice from lemons or limes!
All about the fresh corn
Simply remove the husks from the cobs, give them a good wash, and then, with a sharp knife, and cut off the corn kernels off the cob. Give it a quick rinse and set it aside.
Add water into a pot, and bring it up to a boil. Get your timer on your phone ready, because as soon as you add the sweet corn into the boiling water you only want to boil them for 3-4 minutes. This way, you’re less likely to overcook them! Once the water is boiling, add in the sweet corn and start your timer! As soon as the kernels are cooked, drain the water.
Another way you can make this sweet corn chaat is with tinned sweet corn. Simply drain out the water, give the sweet corn a quick rinse and skip to cooking them in the skillet. (The next step!)
Making the masala corn
Heat a skillet over medium flame, add in the vegan butter, and once it starts to melt add in the sweetcorn. Cooking the sweetcorn with melted butter does two things. It will help cook off any extra moisture, and it will also, help lightly toast the sweet corn.
Remove the cooked corn from the heat, and allow everything to cool slightly. Then, add in the chili powder, cumin powder, chaat masala, salt, black pepper and fresh coriander leaves. The spice level is completely adjustable, and if you don’t want it to be too spicy, use cayenne powder or Kashmiri chili powder! Once everything is well combined, squeeze in a little lemon juice, the amount you add is also adjustable! If you like things a little more tangy, double the amount!
And finally, transfer the spicy corn chaat into a serving bowl, and top with a few coriander leaves, and a little dollop of vegan butter. And just like that – you have a popular snack, made within minutes, right from your kitchen!
I like to serve it just as is, but there are a few different ways you can serve this chaat. You can really top this spicy corn masala with any veggies of your choice! E.g. some green chillies, spring onions, tomatoes, really, anything you like!
Once you try this masala sweet corn recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to see your images!!
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Ingredients
- 2 cups fresh corn kernels (* if using tinned sweetcorn, see notes)
- 2–3 tsp vegan salted butter
- 1 tsp chili powder (or to taste)
- 1 tsp chaat masala
- 1/4 tsp cumin powder
- salt and black pepper (just a little)
- 1–3 tsp lemon or lime juice (depending on how tangy you want it)
- 4 tbsp chopped fresh coriander leaves
Instructions
- Boiling the corn: Heat water in a pot. and once it starts to boil, add in the fresh corn kernels, and boil for 3-4 minutes. Drain the water, and set aside.
- Masala corn: Heat skillet or pan over low-medium heat, and add in the vegan butter. Once the butter starts to melt, add in the boiled fresh corn and cook for 3-5 minutes. Remove from heat, and stir in all the spices and fresh coriander. And just like that – you have homemade masala corn! Enjoy!
Notes
If using tinned sweet corn, simply skip the boiling step. Drain the water from the tin, give it a quick rinse, and skip to making the masala corn step!
Nutrition
- Calories: 100
