You might have made chatpati corn in many ways, but you will really like this type of chatpati corn recipe. In this recipe, we have boiled and then cut the corn. However, you can also use boiled corn kernels. Do try this kind of spicy and chatpati corn recipe; you will never forget the taste. Corn recipe you have never tried.
Ingredients:
- Fresh corn kernels or cut into pieces.
- Salt (for boiling corn)
- 1 tbsp Butter
- (6 Garlic Cloves, Green Chilli) Paste
- Cheese (Amul, about half a cube)
- 1 tbsp Tomato Sauce
- 1/2 tsp Red chilli powder
- Salt (a little, keeping in mind that salt was used for boiling corn)
- 2 pinches of Black Salt
- 1/4 tsp Sugar powder
- 1 tsp Chaat Masala powder
- Coriander Leaves
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Instructions:
- Take fresh corn and separate the kernels or cut into pieces.
- Add a little salt to the corn kernels and boil them. Ensure you drain the water completely using a strainer.
- Heat butter in a tadka pan. Add crushed garlic and green chillies and saute until they turn a nice golden colour.
- Pour the sauteed garlic and green chilli butter over the hot corn. Mix well so that the butter coats all the kernels.
- Add the cheese to the hot corn and mix immediately. The heat from the corn will help the cheese melt and coat the kernels.
- Add tomato sauce, red chilli powder, salt (adjust according to taste), black salt, powdered sugar, and chaat masala to the corn mixture.
- Mix all the ingredients well, ensuring that each corn kernel is coated with the spices and sauces. (Mixing with hands might be easier once it cools down a bit, but it should be done while the corn is still warm for the flavours to meld.)
- Finally, garnish with chopped coriander leaves. You can also use chopped spring onions if available.
- The chatpati corn is ready to be served. It’s best enjoyed hot.
Corn recipe you have never tried
You might have made chatpati corn in many ways, but you will really like this type of chatpati corn recipe.
Ingredients
- Fresh corn kernels or cut into pieces
- Salt for boiling corn
- 1 tbsp Butter
- 6 Garlic Cloves, Green Chilli Paste
- Amul Cheese about half a cube
- 1 tbsp Tomato Sauce
- 1/2 tsp Red chilli powder
- Salt a little, keeping in mind that salt was used for boiling corn
- 2 pinches of Black Salt
- 1/4 tsp Sugar powder
- 1 tsp Chaat Masala powder
- Coriander Leaves
Instructions
- Take fresh corn and separate the kernels or cut into pieces.
- Add a little salt to the corn kernels and boil them. Ensure you drain the water completely using a strainer.
- Heat butter in a tadka pan. Add crushed garlic and green chillies and saute until they turn a nice golden colour.
- Pour the sauteed garlic and green chilli butter over the hot corn. Mix well so that the butter coats all the kernels.
- Add the cheese to the hot corn and mix immediately. The heat from the corn will help the cheese melt and coat the kernels.
- Add tomato sauce, red chilli powder, salt (adjust according to taste), black salt, powdered sugar, and chaat masala to the corn mixture.
- Mix all the ingredients well, ensuring that each corn kernel is coated with the spices and sauces. (Mixing with hands might be easier once it cools down a bit, but it should be done while the corn is still warm for the flavours to meld.)
- Finally, garnish with chopped coriander leaves. You can also use chopped spring onions if available.
- The chatpati corn is ready to be served. It's best enjoyed hot.
