Masala corn takes me back to trips to India. It is made with sweet corn kernels, Indian spices, butter and lemon juice.
The way you see popcorn as a snack in the US, different flavors of buttered sweet corn kernels are served in theaters in India. Popcorn is served as well along with other tasty Indian treats.
This snack hits all the right spots with sweet corn, hot spices, creamy butter and tangy lemon. It is also known as Corn Chaat, but it’s different from the usual chaats like Samosa Chaat.
I think it’d be great to serve alongside Tater Tot Chaat for a tasty snack, side dish or appetizer.
Why you will love this recipe
- Lip smacking and super simple to make and easy to adjust according to your preferences.
- Vegetarian, gluten-free with a vegan option
- Makes a great side dish for dinner as well
Sweet corn kernels – I use the frozen kind sold in US which makes this very quick. You can also take kernels off a cob.
Lemon juice – provides tang and balance of flavor
Spices – Salt, red chili powder and Chaat Masala
Butter – substitute plant-based butter or margarine like Earth Balance to make it vegan
Optional – chop up fresh cilantro/coriander and add a little in
Making Masala Corn
- Steam or microwave sweet corn kernels
- Boil the corn kernels in water for 6-7 minutes or until they become soft. You can also microwave them for 2-3 minutes instead. I use the kind that you can microwave in the package.
- Melt butter in a pan
- Add in corn kernels
- Add in spices, mix
- Turn off stove.
- Add lemon juice and mix.
- 1 pan
- 16 oz sweet corn kernels 1 lb, frozen bag, steamed
- 3 tsp butter
- ½ tsp red chili powder
- ½ tsp salt
- ¼ tsp chaat masala
- 1 tbsp lemon juice
- 2-3 sprigs cilantro optional, chopped
- Steam or microwave sweet corn kernels (see notes)
- Melt butter in a pan and add in corn kernels
- Add in spices, mix. Turn off stove and remove pan from stove.
- Add lemon juice and mix. Optionally garnish with chopped cilantro.