This corn paneer chaat salad combines sweet corn, lightly seared paneer, cucumber, onion, and tomato. Green chutney, lemon juice, and roasted cumin add the chaat flavor without a separate dressing.
The salad takes about 20 minutes, including steaming the corn and searing the paneer. Once these are ready, mix them with the chopped vegetables and seasoning. If you are new to chaat-style salads, start by tasting before adding salt. The green chutney already adds seasoning, so this small step makes the flavors much easier to balance.
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Sweet Corn and Paneer Balance the Chaat Flavors
I use green chutney because the corn already brings gentle sweetness. If you prefer tamarind sauce in your chaat, use 1 teaspoon each of green chutney and tamarind sauce instead of 1 tablespoon green chutney. Taste before adding more so the sweetness and tang stay balanced.
I lightly pan-sear the paneer until a few sides develop golden spots. You can also use Indian spiced roasted paneer if you already have some ready. Since the roasted paneer and chutney are both seasoned, taste the salad before adding any extra salt.
For a dairy-free variation, use Indian spiced oven-baked tofu instead.
Happy Cooking!
-Sravanthi
How to Make Corn Paneer Chaat Salad
Step 1: Add the prepared corn, roasted paneer, chopped vegetables, coriander, green chutney, lemon juice, and cumin powder to a mixing plate or bowl.
Step 2: Gently toss the corn, paneer, vegetables, chutney, lemon juice, and cumin until evenly coated, then taste before adding salt.
Step 3: Serve as a light lunch or side.
Serving Tips
I serve this salad as a light lunch or add it to a simple Indian meal. I also use it in wraps and lunch boxes when I want an easy way to turn the salad into a more complete meal.
- With dal and rice: I usually cook dal and rice together using the Instant Pot pot-in-pot method. While they cook, I prepare this salad, so the whole meal comes together without much extra work.
- With flatbread: Spoon the salad into a warm chapati and roll it up for a quick lunch. My chapati wrap guide has more spread and filling ideas.
- In lunch boxes: Pack it with Indian lemon rice or Indian fried rice. The fresh vegetables and paneer add a nice contrast to the rice.
- In rice paper rolls: Use the salad as a filling for rice paper rolls. I make sure each roll gets some paneer, corn, and vegetables so every bite has a good mix of textures.
Recipe
Corn Paneer Chaat Salad with Indian green chutney
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Ingredients
- 1 cup steamed corn
- ¾ cup paneer cubes lightly pan-seared
- ¼ cup finely chopped onion
- ¼ cup chopped tomatoes
- ¼ cup chopped cucumber
- 2 tablespoons chopped coriander leaves
- 1 tablespoon green chutney
- 1 teaspoon lemon juice
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon salt only if needed
- 1 teaspoon oil for roasting paneer
Instructions
- Steam the corn until tender. If using canned corn, rinse and drain well.
- Lightly sear the paneer cubes in a pan until a few sides turn golden.1 tsp oil
- Add the corn, paneer, onion, tomatoes, cucumber, and coriander leaves to a wide plate or mixing bowl.1 cup steamed corn, ¾ cup paneer cubes, ¼ cup finely chopped onion, ¼ cup chopped tomatoes, ¼ cup chopped cucumber, 2 tablespoons chopped coriander leaves
- Add the green chutney, lemon juice, and roasted cumin powder. Mix gently so the seasoning coats the vegetables and paneer.1 tablespoon green chutney, 1 teaspoon lemon juice, ¼ teaspoon roasted cumin powder
- Taste before adding salt, as the green chutney already contains salt. Add a little only if needed.¼ teaspoon salt
- Serve as a light lunch or side. If packing for later, keep the salad chilled until ready to eat.
Notes
Tested Tips from My Kitchen
- Corn options. I used steamed corn, but grilled corn works too. If using canned corn, rinse and drain well before mixing.
- Salt. The green chutney already contains salt, so taste the mixed salad before adding more.
- Chutney variation. I use only green chutney because the corn is slightly sweet. For a sweet and tangy version, replace the tablespoon of green chutney with 1 teaspoon each of green chutney and tamarind sauce. Taste before adding more.
- Paneer options. I lightly pan-sear the paneer. You can also use my Indian spiced roasted paneer. Skip the extra salt when using this, as the paneer is already seasoned.
- Serving. I pack this salad in lunch boxes and sometimes use it as a filling for rice paper rolls for my kids.
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Nutrition
If you try this Corn Paneer Chaat Salad, let me know how you served it in the comments below. For more simple sides and chaat-style ideas, browse my guide to Indian salads. If you enjoy adding paneer or tofu to fresh vegetables, try my roasted tofu salad or roasted paneer salad next.
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