From Indonesia through South East Asia to Myanmar, and across to India, sweet corn is served with crispy onions. The corn is prepared in various ways, including milky creamy corn (a firm favourite) and corn that is steamed then deep fried.
With wonderfully tender corn from the local shops, we made this Indian street food style snack, tangy and spicy. It is easy to make, but the corn kernels needs to be blanched, boiled or steamed beforehand, to soften their outer skin so that they don’t pop while frying. Otherwise you will have a messy kitchen, a scared cook, and a bowl of popped corn (if you can find them after flying around the kitchen as they explode).
Similar recipes include Sweetcorn Chaat, and Poha Chaat.
Browse all of our Chaat dishes and our Sweet Corn recipes. Our Indian recipes are here, and Indian Essentials here. Or explore our Mid Summer dishes.
