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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
Mexican Street Corn Chaat
Ingredients
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
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
Nutrition
I made this recipe today for a friends gathering. The instructions were easy to follow. Everyone enjoyed it. Healthy and tasty. Thanks for your recipe!
Really easy and delicious recipe !! All my guests loved it !! Will make it again and again !!
Made this recipe and your salsa recipe for my in-laws and they loved it. Thank you.
Thanks for this recipe Nisha, it came out so delicious! I made for a group of friends and it was gone in no time 😍😍
Thank you so much for your comment. Really appreciate it. xoxo