Sweet Corn Bhel or Corn Chaat Bhel is a quick and delicious snack recipe made with boiled sweet corn tossed with chopped onions, tomatoes, cucumber, bell pepper, spicy coriander mint chutney, and topped with crunchy boondi, and sev.
It is healthy and can be prepared in very little time. You can enjoy it with your evening tea or whenever you crave a chaat.
If you were to ask me about my favorite Indian snack, I'd definitely say chaat. There are several chaat variations, like sev puri, aloo tikki chaat, kala chana chaat, and more. I love them all.
Today, I'm sharing a popular chaat variety called Bhel. Bhel or bhel puri is a common street-style snack in India, typically made with murmura (puffed rice), sev, and a blend of spices. In this recipe, we're sharing a tasty and unique twist on bhel by using sweet corn as the main ingredient.
Sweet Corn Bhel is a tangy Indian street food snack that combines the flavor of boiled sweet corn, veggies, chutneys, and various spices. It's a perfect blend of sweetness and tanginess. You can pair it with tea or coffee and enjoy! Also, don't miss out on my phool makhana bhel recipe.
If you like this recipe, then you'll love my other Indian Chaat Recipes like pani puri and avocado papdi chaat
This Corn Bhel Recipe is perfect for?
- Kids after school snacks or evening snacks for both adults and kids.
- When you have fresh or frozen corn at home, and you are craving chaat.
- When you have very little time to prepare an appetizer for your guests. Note: You can skip mint coriander chutney and tamarind in this recipe if you don't have them.
- Introducing chaats to kids as they are healthy and loaded with all the goodness of vegetables.
- No fire cooking competition recipes. Note: If you are allowed to take boiled sweet corn.
Ingredients
- Sweet corn: I used frozen sweet corn. Alternatively, pressure cook corn on the cob and remove corn kernels with a sharp knife.
- Vegetables: I used veggies like onion, tomato, cucumber, and red bell pepper.
- Sev: I used Thin sev (or nylon sev). You can also use bhujia or mixed farsan. You can find them in any Indian grocery store.
- Boondi: I used spiced boondi to give the corn bhel a nice crunch. You can also use papdi, which is available in stores.
- Spices: I used chaat masala, red chili powder, and black salt.
- Chutneys: I used coriander mint chutney and sweet tamarind date chutney
How to Make Sweet Corn Bhel
Boil 1 cup of sweet corn (frozen) in a saucepan with 1 cup of water for 3-4 minutes until done. Drain the water and set it aside. OR simply microwave for 2-3 minutes or until done with a little water. I have used frozen sweet corn in this recipe.
If you're using fresh corn on the cob, you can pressure cook it first and then use a sharp knife to remove the kernels. Check out the detailed recipe for How to cook corn on the cob in an Instant Pot.
In a large bowl, add 1 cup boiled sweet corn, veggies like ¼ cup onions (diced), ¼ cup tomato (deseeded and diced), ¼ cup cucumber (diced), ¼ cup bell pepper (diced), 1 tablespoon of mint coriander chutney, and 1-2 teaspoons of sweet tamarind chutney, and spices like ½ teaspoon red chili powder, 1 teaspoon chaat masala, and ¼ teaspoon black salt (kala namak) and 2 teaspoon lime or lemon juice. Mix everything well.
Then add ½ cup spiced boondi, ¼ cup nylon sev (or mixed farsan/bhujia), and 2 tablespoons coriander leaves. Toss well.
Lastly, add it to a serving bowl, garnish with coriander leaves, and pomegranate arils, and serve immediately.
Serving Suggestions
Serve sweet corn chaat with a cup of Indian masala chai for your evening snack.
Tips & Variations
- This dish tastes better with fresh corn kernels, but you can also use frozen or canned sweet corn kernels.
- You can boil the sweet corn and prep all the veggies and chutneys in advance. When ready to serve, simply assemble everything and serve immediately to avoid the chaat turning soggy due to the sev and boondi.
- If using corn on the cob, pressure cook using an Instant Pot or stovetop cooker, cool it down, and remove the kernels using a sharp knife.
- You can also add other veggies and legumes like instant pot boiled potatoes, instant pot boiled sweet potatoes, instant pot boiled chickpeas, or steamed sprouted moong sprouts, to the corn bhel snack.
- If you don't have mint chutney and tamarind chutney, don't worry; you can skip them.
More Indian Appetizers
Corn Bhel Recipe (Sweet Corn Chaat)
Ingredients
- 1 cup sweet corn (fresh or frozen)
- ¼ cup onion diced
- ¼ cup tomato deseeded and diced
- ¼ cup cucumber diced
- ¼ cup red bell pepper (capsicum) diced
- ¼ cup sev/mixed farsan/bhujia
- ½ cup fried boondi
- 1 tablespoon green chutney
- 1-2 teaspoons tamarind chutney
- ½ teaspoon red chilli powder
- 1 teaspoon chaat masala
- ¼ teaspoon black salt (kala namak)
- 2 teaspoon lime juice
- 1-2 tablespoon coriander leaves finely chopped
Garnish
- coriander leaves
- pomegranate arils
Instructions
- Boil the sweet corn in a saucepan with 1 cup of water for 3-4 minutes until done. Drain the water and set it aside. OR simply microwave for 2-3 minutes or until done with little water. I have used frozen sweet corn in this recipe.
- In a large bowl, add all the boiled corn, veggies like onions, tomato, cucumber, bell pepper, green and tamarind chutney, and spices like red chili powder, chaat masala, black salt and lime juice. Mix everything well.
- Then add spiced boondi, nylon sev, and coriander leaves. Toss well.
- Lastly, add it to a serving bowl, garnish with coriander leaves, and pomegranate arils, and serve with masala chai.
Notes
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- This dish tastes better with fresh corn kernels, but you can also use frozen or canned sweet corn kernels.
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- You can boil the sweet corn and prep all the veggies and chutneys in advance. When ready to serve, simply assemble everything and serve immediately to avoid the chaat turning soggy due to the sev and boondi.
-
- If using corn on the cob, pressure cook using an Instant Pot or stovetop cooker, cool it down, and remove the kernels using a sharp knife.
-
- You can also add other veggies and legumes like boiled potato, boiled sweet potatoes, boiled chickpeas, or steamed sprouted moong sprouts, to the corn bhel snack.
- If you don't have mint chutney and tamarind chutney, don't worry; you can skip them.
Nutrition
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