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 less time. You can enjoy it with your evening tea or whenever you crave a chaat.
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What are Chaats?
Chaat is a savory snack that originated in India, typically served on roadside tracks from stalls or food carts across the Indian subcontinent.
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 less time to prepare any appetizer for your guests. Note: You can skip mint coriander chutney, and tamarind in this recipe if you don't have it.
- Introducing chaats to kids as it's 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 for Sweet Corn Chaat
- Sweet corn: I used frozen sweet corn in this recipe. Alternately 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 a nice crunch to the corn bhel. You can also use papdi. They are available in the stores.
- Spices: I used chaat masala, red chili powder, and black salt.
- Lime juice: Freshly squeezed lime/lemon juice tastes the best.
- Chutneys: I used 2 chutneys to make this chaat. Coriander mint chutney: It is made from coriander (cilantro), mint, green chilies, and lemon juice. It adds a bright, refreshing, tangy, and spicy flavor. Tamarind date chutney: Also known as imli ki chutney or meethi chutney. It is made from tamarind, date, jaggery, and ginger powder. It adds a sweet and tangy taste.
How to Make Corn Bhel
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, and black salt. 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 immediately with masala chai.
Tips & Variations
- This dish tastes better with fresh corn kernels. However, you can use frozen or canned sweet corn kernels.
- 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 chickpeas to the corn bhel snack.
- Always serve this immediately because boondi and the sev can get soggy. If you are planning to serve after some time, then add the boondi and sev later on.
- If you don't have mint chutney and tamarind chutney, dont worry, you can skip it.
More Chaat Recipes
More Appetizers Ideas
- Gobi Manchurian
- Barbeque Nation Style Cajun Potatoes
- Tandoori Gobi
- Paneer Tikka
- Makhana Chivda
- Bread Pizza
- Poha Chivda
If you’ve tried this easy sweet corn bhel chaat recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!
Corn Bhel Recipe | Corn Chaat Bhel
Ingredients
- 1 cup sweet corn
- ¼ cup onion finely chopped
- ¼ cup tomato (deseeded) finely chopped
- ¼ cup cucumber finely chopped
- ¼ cup red bell pepper (capsicum) finely chopped
- 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, and black salt. 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
- This dish tastes better with fresh corn kernels. However, you can use frozen or canned sweet corn kernels.
- 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 chickpeas to the corn bhel snack.
- Always serve this immediately because boondi and the sev can get soggy. If you are planning to serve after some time, then add the boondi and sev later on.
- If you don't have mint chutney and tamarind chutney, dont worry, you can skip it.
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