Mexican Street Corn Chaat (vegetarian, gluten-free)

India meets Mexico in this Indo-Mex Mexican Street Corn Chaat – all that chatpata desi flavor tossed with creamy sour cream.

India meets Mexico in this side dish. Street Corn is a popular side dish in both India and Mexico, so how about a fusion twist to combine both these recipes into one. I’m sharing my Mexican Street Corn Chaat which is the perfect side dish for a BBQ or Potluck party.

What is Mexican Street Corn Chaat?

Indian Street Corn is typically roasted and spiced up with chat masala and other spices. The corn is then tossed with bell peppers, onions, tomatoes, and green chilies. Indian Street Corn is usually spice, whereas Mexican Street Corn is smokier. Additionally, Mexican Street Corn is spiced up and tossed in mayo (I used sour cream instead). 

Can I make this recipe vegan?

Yes. Simply replace the butter and sour cream with vegan butter and vegan sour cream.

Tips on making Mexican Corn Chaat:

• Finely chop the veggies.
• Cook the frozen corn in a pan and cook it until it’s slightly browned. Ideally, you should use a cast-iron skillet.
• Toss the veggies and corn together. 
• Flavor with spices and add a little sour cream for creaminess. Make sure you add the sour cream to room temperature corn to avoid curdling.

Mexican Street Corn Chaat is:

Delicious
Flavorful
Juicy
Chatpata
Indian Fusion
the Perfect Summer Side
Vegetarian
Gluten-free
Vegan option (see notes)

How to make Mexican Street Corn Chaat recipe step by step?

Roast and season the corn

1. Heat up a pan, once hot, add butter and avocado oil.
2. Add the frozen sweet corn, I prefer using organic frozen corn.
3. Stir well making sure all the corn is coated with butter and oil. Roast for roughly 10 minutes until the corn starts toasting up.
4. Add red chili powder and chat masala. Cook for about 4-5 minutes.

Make Mexican Corn Chaat

1. Transfer the roasted corn to a large bowl. Allow the corn to cool before you add sour cream.
2. Add red onion, green bell pepper, and jalapeno.
3. Add sour cream and lime juice. Stir well.
4. Add chat masala, cumin powder, garlic powder, salt, black pepper, and cilantro leaves.

Enjoy!

More Side Dishes!

• Black Bean Corn Avocado Salad
• Quinoa Bhel Salad
• Sweet Potato Chaat
• Aloo Tikki Chaat
• Curry Roasted Butternut Squash Quinoa Salad

SaveSaved Pin Print

5 from 5 votes

Mexican Street Corn Chaat

By: Nisha Kapur

India meets Mexico in this Indo-Mex Mexican Street Corn Chaat – all that chatpata desi flavor tossed with creamy sour cream.

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Cook ModePrevent your screen from going dark

INGREDIENTS 

1x2x3x

for the roasted corn

• ▢ 16 ounces organic sweet frozen corn
• ▢ 1/2 tbsp butter
• ▢ 1/2 tbsp avocado oil
• ▢ 1 tsp chat masala
• ▢ 1/4 tsp red chili powder

for the Mexican street corn chaat

• ▢ 1/4 cup red onion, finely chopped
• ▢ 1/2 cup green bell pepper, finely chopped
• ▢ 2-3 tbsp jalapeño, finely chopped
• ▢ 1 juice of a lime
• ▢ to taste, black pepper
• ▢ to taste, salt
• ▢ 2 tbsp sour cream
• ▢ 1/2 tsp cumin powder
• ▢ 1/4 tsp garlic powder
• ▢ 1 tsp chat masala
• ▢ 1/4 cup cilantro, chopped

for garnish

• ▢ sprinkle paprika
• ▢ fresh cilantro, chopped

Save this recipe!

Get this recipe sent to your inbox! Plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save!

INSTRUCTIONS 

Roast and season the corn

• Heat up a pan, once hot, add butter and avocado oil.
• Add the frozen sweet corn, I prefer using organic frozen corn.
• Stir well making sure all the corn is coated with butter and oil. Roast for roughly 10 minutes until the corn starts toasting up.
• Add red chili powder and chat masala. Cook for about 4-5 minutes.

Make Mexican Street Corn Chaat

• Transfer the roasted corn to a large bowl. Allow the corn to cool before you add sour cream.
• Add red onion, green bell pepper, and jalapeno.
• Add sour cream and lime juice. Stir well.
• Add chat masala, cumin powder, garlic powder, salt, black pepper, and cilantro leaves.

NOTES

for vegan / dairy-free: use vegan butter and vegan sour cream. Alternatively, you may use vegan mayo instead of sour cream.

Nutrition

Calories: 164kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 22mg | Potassium: 347mg | Fiber: 4g | Sugar: 7g | Vitamin A: 642IU | Vitamin C: 36mg | Calcium: 22mg | Iron: 1mg

Additional Info

Course: Sides

Cuisine: Indian, Indian Fusion, Mexican, Mexican-Inspired

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save Recipe