Sweet Corn Chaat (5-mins Recipe)_Must try😱 #corn #chaat #sweetcorn #snacks #ytshorts #foryou #foodie

Ingredients2 cups sweet corn kernels, fresh or frozen, boiled till tender��1 small onion, finely chopped��1 small tomato, finely chopped (deseeded if you want it less watery)��1 green chilli, finely chopped (optional)��2 tablespoons fresh coriander leaves, finely chopped��½–¾ teaspoon chaat masala, or to taste��¼ teaspoon red chilli powder, or to taste��¼ teaspoon roasted cumin powder (optional but recommended)��Salt or black salt to taste��1–2 teaspoons lemon juice, or to taste��1–2 teaspoons butter or a little oil (optional, for richer flavour)��Sev for topping (optional, for crunch)��MethodBoil 2 cups sweet corn in salted water for about 3–5 minutes, until soft and tender, then drain well so there is no extra moisture.�� If you like, toss the hot corn with 1–2 teaspoons butter in a pan for a couple of minutes for extra flavour.��While the corn is still warm, add it to a mixing bowl along with chopped onion, tomato, green chilli, and coriander leaves.��Seasoning and servingSprinkle chaat masala, red chilli powder, roasted cumin powder, and salt over the corn mixture, then add lemon juice.�� Toss everything well so the spices coat the corn evenly, and adjust salt, spice, and lemon to your taste.�� Authentic Indian sweet corn chaat is a quick, tangy, spicy snack made with boiled sweet corn, onions, tomatoes, fresh coriander, chaat masala, and lemon juice, often finished with a little butter. ���Ingredients (2 servings)2 cups sweet corn kernels, fresh or frozen, boiled till tender ��1 small onion, finely chopped ��1 small tomato, firm and finely chopped (seeds removed if very juicy) ��1 green chilli, finely chopped (adjust to taste) ��2–3 tablespoons fresh coriander leaves, finely chopped ��1 teaspoon butter (or ghee) – optional but very “street-style” ��¾–1 teaspoon chaat masala ��¼ teaspoon red chilli powder (Kashmiri for color, or regular) ��¼ teaspoon roasted cumin powder ��Black salt (kala namak) to taste, plus a pinch regular salt if needed ��1–2 teaspoons lemon juice, to taste ��Method (street-style)Boil the corn in salted water for 3–5 minutes until soft, then drain well; it should stay hot. ��While the corn is still hot, toss it with butter in a bowl until it melts and coats the kernels. ��Add onion, tomato, green chilli, coriander, chaat masala, red chilli powder, roasted cumin powder, black salt, and a little regular salt if needed. Mix well. ���Squeeze in lemon juice, toss again, taste, and adjust salt, chilli, or lemon. ��Serve immediately while warm so the flavours stay bright and the corn remains juicy. ��Tips for authentic flavourUse black salt and chaat masala generously; they give the typical “chaat shop” tang. ��Keep the tomato quantity a bit less than onion so the chaat does not become watery. ��For extra street-food touch, top with a handful of fine sev just before serving. ��