Corn Chaat
Ingredients
- 2 ears of corn, separated into kernels
- 1 tbsp olive oil or another cooking oil
- ¼ tsp sea salt or kosher salt
- 1 tomato, diced
- ¼ red onion, finely chopped
- ½ green bell pepper, finely chopped
- ¼ cup fresh cilantro and mint, finely chopped
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp kala namak + more to taste
- 1.5 tsp chaat masala + more to taste
- juice from 1 lime
- sev (crispy chickpea/gram flour snack found at your local Indian store) for serving
Instructions
- Shuck the corn and separate it into a kernels by using a knife to get the kernels off the cob (tip: place a bowl on top of a dish towel. hold the corn vertically in the bowl and cut the kernels off from each side of the cob, from top to bottom.)
- Add oil to a cast iron skillet or medium pan over medium heat. Add the corn and a pinch of salt and cook for 7-8 minutes. Let the corn cool down.
- Toss the corn with the rest of the ingredients. Add kala namak, chaat masala, and lime juice to taste!