Looking for a quick, spicy, and cheesy snack that everyone will love? This Schezwan Cheese Corn recipe is the ultimate answer. Also known as Corn Chatpata, this dish combines the sweetness of boiled corn with the spicy kick of Schezwan chutney and the creamy richness of cheese.
It is an ideal evening snack for kids, a perfect side dish for parties, or a comforting bowl for rainy days. The best part? It’s loaded with crunchy vegetables like carrots, capsicum, and cabbage, making it a healthier alternative to packaged junk food. In this easy step-by-step guide, you’ll learn how to make this street-style Masala Corn right in your kitchen in under 15 minutes.
Also Read – Homemade Chickpea Chaat Recipe
Ingredients:
- Corn: 2 cups (Boiled with a little salt. You can use sweet corn or local “Gavran” corn).
- Butter: 1 tbsp (salted or unsalted).
- Oil: 1 tsp (to prevent butter from burning).
- Paste: (4 Garlic Cloves, 1/2 inch Ginger, 1 Green Chilli)
- Vegetables (finely chopped):
- 1 small Onion.
- 1/2 cup Cabbage.
- 1 small Carrot.
- 1 small Capsicum (Bell Pepper).
- Sauces & Spices:
- 1/2 tsp Chilli Flakes.
- 1 tsp Tomato Sauce (or Ketchup).
- 1/2 tsp Schezwan Chutney (adjust to taste).
- 1/2 tsp Oregano.
- Salt to taste.
- Toppings:
- Processed Cheese (1 cube, grated).
- 1/2 tsp Mayonnaise (optional).
- Chat Masala or Black Salt (optional, for sprinkling).
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Step-by-Step Instructions:
- Boil the Corn: Pressure cook or boil the corn kernels with a pinch of salt until soft. Drain the water and set aside.
- Sauté Aromatics: Heat a pan on medium flame. Add butter and a teaspoon of oil. Once melted, add garlic, ginger, and green chilli paste. Sauté for 1 minute until fragrant.
- Add Onions: Add the chopped onion and sauté lightly. Do not brown them; keep them translucent.
- Cook Vegetables: Add the chopped cabbage, carrot, and capsicum. Add a pinch of salt. Sauté for 2 minutes on high heat. Note: Keep the veggies crunchy; do not overcook them.
- Add Spices: Stir in the chilli flakes and mix well.
- Mix in Corn: Add the boiled corn to the pan. Sauté for 1 minute so the corn absorbs the flavours.
- Add Sauces: Lower the heat. Add oregano, tomato sauce, and Schezwan chutney. Mix everything thoroughly.
- Make it Cheesy: Grate the cheese directly over the corn mixture. Mix well on low heat until the cheese melts.
- Serve Hot: Turn off the heat. Optionally, mix in mayonnaise for extra creaminess. Transfer to a bowl and sprinkle with chat masala or black salt if desired.
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Cooking Tips:
- Butter & Oil Mix: Always add a drop of oil when melting butter to prevent it from burning and turning brown.
- Crunchy Veggies: Stir-fry the vegetables on high heat for a short time. The crunch of the capsicum and carrots adds a great texture against the soft corn.
- Corn Texture: For a unique texture, you can roast half the corn on a tawa (griddle) and boil the other half before mixing them.
- Freshness: Use fresh corn on the cob for the best sweetness, but frozen sweet corn works perfectly fine for a quick version.
Variations:
- Kids-Friendly Version: Skip the green chilli and Schezwan chutney. Increase the quantity of tomato sauce and cheese to make it mild and creamy.
- Vegan Version: Substitute butter with olive oil and use vegan cheese or nutritional yeast instead of dairy cheese.
- Super Spicy Version: Add a teaspoon of Red Chilli Sauce or chopped fresh red chillies along with the Schezwan chutney.
- Jain Version: Skip the onion, garlic, and ginger. Use cabbage and capsicum as the main crunch elements.
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Serving Suggestions:
- Evening Snack: Serve piping hot in a bowl as a standalone tea-time snack.
- Party Starter: Serve in small cups or tart shells as an appetizer for birthday parties.
- Side Dish: It pairs well with garlic bread, toasted sandwiches, or burgers.
FAQs:
Q1: Can I use frozen sweet corn for this recipe?
Ans: Yes, absolutely! Frozen sweet corn is very convenient. Just thaw it in warm water for 5 minutes before using. You likely won’t need to pressure cook it like fresh corn.
Q2: Is Schezwan chutney necessary?
Ans: Schezwan chutney gives this Corn Chatpata recipe its distinct spicy and tangy flavour. If you don’t have it, you can mix red chilli powder with a little vinegar and soy sauce as a quick substitute.
Q3: Can I add other vegetables?
Ans: Yes, you can add boiled green peas, French beans, or spring onions. The video host also mentions cucumber, though it’s an unconventional choice for a hot dish!
Q4: How long can I store this?
Ans: This dish tastes best when fresh and hot. If you store it, the cheese may harden, and the veggies will lose their crunch. It is recommended to consume it immediately.
Q5: Is this recipe healthy for kids?
Ans: Yes, it is quite healthy as it contains fiber-rich corn and fresh vegetables like carrots and cabbage. You can control the amount of butter and cheese to make it lighter.
Also Read – Easy Tawa Aloo Fry: Spicy Potato Side Dish Recipe
Schezwan Cheese Corn Recipe | Spicy Chatpata Corn for Kids
Ingredients
- 2 Cups Corn: Boiled with a little salt. You can use sweet corn or local “Gavran” corn.
- 1 tbsp Butter: salted or unsalted.
- 1 tsp Oil: 1 tsp to prevent butter from burning.
- Paste: 4 Garlic Cloves, 1/2 inch Ginger, 1 Green Chilli
Vegetables finely chopped:
- 1 small Onion.
- 1/2 cup Cabbage.
- 1 small Carrot.
- 1 small Capsicum Bell Pepper.
Sauces & Spices:
- 1/2 tsp Chilli Flakes.
- 1 tsp Tomato Sauce or Ketchup.
- 1/2 tsp Schezwan Chutney adjust to taste.
- 1/2 tsp Oregano.
- Salt to taste.
Toppings:
- Processed Cheese 1 cube, grated.
- 1/2 tsp Mayonnaise optional.
- Chat Masala or Black Salt optional, for sprinkling.
Instructions
- Boil the Corn: Pressure cook or boil the corn kernels with a pinch of salt until soft. Drain the water and set aside.
- Sauté Aromatics: Heat a pan on medium flame. Add butter and a teaspoon of oil. Once melted, add garlic, ginger, and green chilli paste. Sauté for 1 minute until fragrant.
- Add Onions: Add the chopped onion and sauté lightly. Do not brown them; keep them translucent.
- Cook Vegetables: Add the chopped cabbage, carrot, and capsicum. Add a pinch of salt. Sauté for 2 minutes on high heat. Note: Keep the veggies crunchy; do not overcook them.
- Add Spices: Stir in the chilli flakes and mix well.
- Mix in Corn: Add the boiled corn to the pan. Sauté for 1 minute so the corn absorbs the flavours.
- Add Sauces: Lower the heat. Add oregano, tomato sauce, and Schezwan chutney. Mix everything thoroughly.
- Make it Cheesy: Grate the cheese directly over the corn mixture. Mix well on low heat until the cheese melts.
- Serve Hot: Turn off the heat. Optionally, mix in mayonnaise for extra creaminess. Transfer to a bowl and sprinkle with chat masala or black salt if desired.
