Charred Corn Chaat
Serves: 2 hungry people or 4 as a snack
Takes: Up to 15 mins
This recipe includes all my fave things..anything charred and chaat masala!
Skip the yogurt at the end if you fancy keeping this vegan.
Ingredients
1 tablespoon veggie oil, I like rapeseed oil
2 cobs of corn
1/2 teaspoon cumin seeds, roughly crushed
2 cloves garlic, finely chopped
1 chilli, green or red, chopped
1 spring onion or 1/4 red onion, finely chopped
1/2 - 1 teaspoon chaat masala (optional)
1 tablespoon fresh mint leaves
1 tablespoon fresh coriander leaves
juice of 1/2 lime
salt, to taste
sev, to serve
plain yogurt and tamarind chutney, to serve
Method
Heat a frying pan on high heat.
Whilst it's heating, remove the corn from the cob.
Pour the oil into the pan and add the corn. Allow to cook and char on all sides, trying not to stir it too much so it gets great colour.
Once coloured and blackened, turn down the heat and add the cumin seeds, garlic, chilli and onion. Allow to cook for 2 minutes before turning off the heat.
Sprinkle in the chaat masala (if using), fresh herbs and generously squeeze over the lime juice. Taste and adjust the seasoning with more chaat masala or salt if required. It should taste salty, sour and spicy.
Transfer to a serving plate and sprinkle over the sev and if you like, a dollop of yogurt and a heavy drizzle of tamarind chutney.
