Sweet corn is broadly grown throughout the world, except in areas with very short summers. It’s a tall grass that produces sugary kernels that can be consumed raw or cooked, either straight from the cob or added and used in dozens of ways: as side dishes of potatoes, in salads, garnishes, creams, etc., also in ice cream! It’s a convenient vegetable to grow in a family garden. From the salads and soups to subzis and chaats, sweet corn kernels are pleasant, crunchy addition to any food dish. They are quick and easy to cook and with an addition of very less ingredients, you can create a delightful corn bhel snack in a jiffy.

If you think the sweet corn you get at the roadside stalls, seasoned with pepper or chaat masala is exciting, then you are absolutely missing out on something better. Get set for a wild roller-coaster ride of flavours, because that is what this corn bhel promises you.

Corn bhel is a variation to the classic Indian bhel puri recipe. Here we have replaced puffed rice with corn kernels. The corn chaat is super quick and easy to make.

Want to savor warm & delicious corn this monsoon? Try this non-traditional way of preparing the corn chaat, and trust me you will be hooked.

*INGREDIENTS: (Serving for 4)

• 1 1/3rd cup of corn
• 2 1/3rd cup of sev
• 1/2 cup coriander leaves
• 1 cucumber
• 1tsp chat Masala
• 2tsp sweet tamarind sauce
• 2tsp Green Chutney
• 1 1/2 tomato
• 3 onions
• 1 1/2 potato
• 5 papdi
• Salt as required

*PROCESS:

• Start by simmering some water in a pan.
• Add some salt and then add the potatoes into the water.
• Once the potato is boiled completely, take it down and run them under tap water.
• Let the potatoes cool down and peel them off.

• Pour the corn in a pan and start boiling them. Make sure you boil them for 10-12 minutes. Once they are boiled properly, transfer them to a bowl and keep it aside.

  

• Finely chop the cucumber, onions, tomatoes and coriander leaves. Make sure you wash all the vegetables before chopping them.
• Take the peeled potatoes and chop them into small pieces.
• Crush the papdi and add it into a bowl.
• Add a pinch of salt, green chutney, and sweet chutney into the papdi along with some chaat masala.

• Mix the chopped vegetables, potatoes, and the boiled corn together.

  

• Top it off with some sev and tadaa your corn bhel is ready to be served.

*NUTRITION:

• Calories: 234
• Protein: 10.5g
• Fat: 4.1g
• Cholesterol: 0mg
• Fiber: 8.7g

*NOTES:

• You can mash the potatoes instead of chopping them
• Change the amount of chutney as per your choice.
• Make sure the papdi is crushed properly else it will cause you difficulties while eating.
• You can grate the cucumber if you don’t like them chopped.
• Make sure you do not over boil the corn as it will take away all the stiffness and become mushy.
• Preferably use fresh corn kernels. It will enhance the taste.
• You can also improvise the bhel by adding garlic chutney or chilly paste, etc.
• You can add some lime juice if you wish for the extra tanginess.