Mexican Street Corn Chaat Vegetarian Gluten Free

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

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

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.