Craving a quick, flavorful snack that bursts with Indian street food vibes? This Butter Masala Corn Chaat is your answer! With tender sweet corn coated in rich butter, zesty spices, and a squeeze of lemon, this dish delivers a perfect balance of creamy, spicy, and tangy flavors. Ready in just 10 minutes, it’s ideal for a snack, party appetizer, or side dish that brings the energy of a bustling street market to your kitchen. Whether you’re a chaat lover or new to Indian flavors, this recipe is simple, delicious, and sure to impress. Let’s get cooking!
Why You’ll Love Butter Masala Corn Chaat
This Butter Masala Corn Chaat is a must-try for snack enthusiasts:
• Bold Flavors: Combines buttery richness with spicy, tangy chaat spices.
• Quick and Easy: Ready in under 15 minutes with pantry staples.
• Versatile: Perfect as a snack, appetizer, or side dish for any occasion.
• Street-Style Vibes: Captures the essence of Indian street food in every bite.
Serve it hot in a bowl or kulhad, and you’ve got a treat that’s as fun to eat as it is to make!
Ingredients
To make this Butter Masala Corn Chaat, you’ll need:
• 1 cup sweet corn kernels (boiled or steamed) 🌽
Fresh, frozen, or canned corn works; the star of the dish.
• 1 tbsp butter 🧈
Adds rich, creamy flavor to coat the corn.
• 1 tbsp chopped onion (optional)
Provides a crunchy, savory bite.
• 1 tsp chaat masala
Brings tangy, spicy street-food flavor.
• ½ tsp red chilli powder 🌶️
Adds a spicy kick; adjust to taste.
• ¼ tsp roasted cumin powder
Infuses warm, earthy notes.
• ¼ tsp black pepper ⚫
Enhances the spice blend with a subtle heat.
• 1 tsp lemon juice 🍋
Brightens the dish with tangy freshness.
• Salt to taste 🧂
Balances and enhances all flavors.
• 1 tbsp chopped coriander leaves
Adds fresh, herbaceous garnish.
Yield: Serves 2-3 as a snack or side
Calories per serving: ~150 kcal (based on 3 servings, varies with butter)
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Step-by-Step Instructions
Follow these simple steps to create your Butter Masala Corn Chaat:
1. Boil the Corn
Boil or steam 1 cup sweet corn kernels for 3-5 minutes until tender. If using canned corn, drain and rinse. If using frozen, thaw and cook briefly. Drain well and set aside.
2. Sauté the Corn
In a medium pan, melt 1 tbsp butter over low heat. Add the boiled corn and sauté for 1 minute, stirring to coat evenly in butter.
3. Add the Spices
Sprinkle in 1 tsp chaat masala, ½ tsp red chilli powder, ¼ tsp roasted cumin powder, ¼ tsp black pepper,0 and salt to taste. Stir well to coat the corn evenly in the buttery masala. If using, add 1 tbsp chopped onion and cook for an additional 1-2 minutes until slightly softened.
4. Finish with Freshness
Turn off the heat. Add 1 tsp lemon juice and 1 tbsp chopped coriander leaves. Stir once to combine.
5. Serve Hot
Transfer to paper bowls, kulhads, or small serving dishes for an authentic street-food feel. Garnish with an extra pat of butter or a sprinkle of grated cheese (optional) for indulgence.
Serving Suggestions
• Street-Style Presentation: Serve in paper cones, small clay kulhads, or bowls with a sprinkle of extra chaat masala or coriander for flair.
• Pairings: Enjoy with a chilled glass of mango lassi, masala chai, or a tangy tamarind chutney for dipping.
• Sides: Pair with other chaat dishes like bhel puri, papdi chaat, or crispy pakoras for a full street-food spread.
• Garnish Ideas: Top with sev (crispy chickpea noodles), pomegranate seeds, or a drizzle of yogurt for extra texture and flavor.
Pro Tips for Perfect Corn Chaat
1. Use Fresh or High-Quality Corn
Fresh corn off the cob offers the best flavor, but frozen or canned corn works well too. Rinse canned corn to remove excess sodium.
2. Adjust Spice Levels
For milder chaat, reduce red chilli powder to ¼ tsp or use paprika. For extra heat, add a pinch of cayenne or finely chopped green chilli during sautéing.
3. Make Your Own Chaat Masala
If you don’t have chaat masala, mix ½ tsp cumin powder, ¼ tsp black salt, ¼ tsp amchur (dried mango powder), and a pinch of garam masala.
4. Keep the Butter Light
Use low heat to melt butter and avoid burning. For a richer flavor, use ghee instead of butter.
5. Prevent Soggy Corn
Drain corn thoroughly after boiling to avoid a watery chaat. Pat dry with a paper towel if needed.
6. Add Crunch
Toss in 1 tbsp roasted peanuts, sev, or crushed papdi for extra texture, especially if serving as a party snack.
7. Customize with Veggies
Add 1 tbsp diced tomatoes, bell peppers, or cucumber for a fresher, chunkier chaat. Stir in after cooking to keep them crisp.
8. Make It Vegan
Replace butter with vegan margarine or a neutral oil (like avocado oil) for a dairy-free version.
9. Storage and Reheating
• Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a pan over low heat with a touch of butter to refresh flavors.
• Freezer: Not recommended, as corn becomes mushy and spices lose vibrancy.
10. Batch Size Adjustment
Double the recipe for a crowd (use 2 cups corn, 2 tbsp butter, etc.). Cook in batches to avoid overcrowding the pan.