Indian Corn Chaat Salad

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This Indian Corn Chaat Salad combines steamed sweet corn, fresh chopped vegetables, coriander, and green chutney for a quick chaat-style side dish.

Prep Time 10

Cook Time 10

Total Time 20

Servings

Author Sravanthi Chanda

Ingredients

1½ cups steamed corn kernels
½ cup cucumber chopped
¼ cup tomato chopped
¼ cup onion finely chopped
2 tablespoons coriander leaves chopped
1 tablespoon Indian green chutney
¼ teaspoon salt only if needed

Instructions

Steam the corn until tender, then let it cool slightly.
Chop the cucumber, tomato, onion, and coriander leaves.
Add the steamed corn, chopped vegetables, coriander leaves, and green chutney to a wide plate or mixing bowl.
1½ cups steamed corn kernels, ½ cup cucumber, ¼ cup tomato, ¼ cup onion, 2 tablespoons coriander leaves, 1 tablespoon Indian green chutney
Mix gently until the green chutney coats the corn and vegetables evenly.
Taste the salad before adding salt because the green chutney already contains salt.
¼ teaspoon salt
Serve the corn chaat as a light snack or as a side with your main meal.

Notes

Tested Tips from My Kitchen

Corn options: I used steamed corn for this recipe, but you can also use grilled corn.
Canned corn: Rinse canned corn well to remove some of the added salt. Drain it well before mixing it with the vegetables.
Salt: Taste the salad after adding the green chutney. You may not need any extra salt.
Chutney variation: Corn is slightly sweet, so I used only green chutney in this version. For a sweet-tangy variation, use 1 teaspoon green chutney and 1 teaspoon Indian tamarind sauce instead of 1 tablespoon green chutney. Mix, taste, and add more only if needed.
Add potatoes: Add boiled potatoes or boiled sweet potato along with the vegetables for a heartier variation.
Make it more filling: Add roasted tofu or roasted chickpeas. I like adding roasted chickpeas just before serving so they keep some of their crunch.

Nutrition