There’s something irresistible about chaat—the iconic Indian street food that somehow always manages to strike the perfect balance between sweet, spicy, tangy, and crunchy. This corn and pomegranate chaat with mint is no exception. It's a vibrant medley of flavors and textures, made with juicy pomegranate pearls, tender boiled sweet corn, refreshing mint, and a bold mix of chaat masalas. The best part? No cooking required! This is one of those food without fire gems that you can whip up in just a few minutes, making it perfect for a chaat party, quick evening snack, or even a healthy side at your next get-together. If you're exploring fireless cooking ideas or looking for something beyond the usual fruit chaat recipes and chana chaat recipe, this one's your new favorite.
Zesty Corn and Pomegranate Chaat with Mint
Prep Time 15 minutes mins
Cook Time 0 minutes mins
Total Time 15 minutes mins
Course Appetizer, Salad, Snack
Cuisine Indian
Mixing bowl A large bowl to toss all your ingredients together.
Chopping board and knife For prepping your veggies and herbs.
Citrus squeezer (optional) Makes extracting lemon juice easier.
Spoon or spatula For mixing.
Fresh Produce
- 2 cups boiled sweet corn cooled to room temperature
- 1 cup fresh pomegranate arils
- 1 medium red onion finely chopped
- 1 small cucumber deseeded and chopped
- 1 small tomato finely chopped
- 2-3 green chilies finely chopped (adjust to taste)
- ¼ cup fresh mint leaves finely chopped
- ¼ cup fresh coriander leaves chopped
- Juice of 1 large lemon
Dry & Pantry Ingredients
- 1 tsp roasted cumin powder
- 1 tsp chaat masala
- ½ tsp black salt kala namak
- ¼ tsp red chili powder optional for heat
- Salt to taste
- 1 tbsp tamarind chutney optional for sweetness
- 1 tbsp green chutney optional for extra zing
- ½ cup sev or crushed papdi for garnish and crunch
Step 1: Prepare the Ingredients
Start by boiling the sweet corn. Use frozen or fresh corn kernels and boil them for 3–5 minutes until tender. Drain and cool to room temperature. This is the backbone of most sweet corn chat recipes and gives a juicy, mildly sweet base to your dish.
While the corn is cooling, prep your vegetables. Chop onions, cucumber, tomato, green chilies, mint, and coriander finely.
Step 2: Combine the Base
In a large mixing bowl, add the cooled sweet corn, pomegranate arils, chopped onions, cucumber, and tomato. Toss gently.
Step 3: Flavor It Up
Sprinkle in the cumin powder, chaat masala, black salt, red chili powder, and regular salt. Mix thoroughly. Add the lemon juice and stir again. You can also add tamarind and green chutney at this stage if you want a saucier chaat—this is more common in chaat recipe street food versions.
Step 4: Add Herbs and Crunch
Fold in the chopped mint and coriander leaves. Right before serving, sprinkle sev or crushed papdi on top for texture. If you love the crispiness of papri chaat recipe, this crunch adds a similar delight.
Step 5: Serve Immediately
Serve chilled or at room temperature. Do not let it sit too long, as the sev or papdi will get soggy. You can also serve this in individual paper cones or small bowls at a chaat party.
Pairings
This chaat pairs beautifully with other indian chaat recipes. Here are some perfect combinations:
- Masala chai or spiced buttermilk: For a cooling contrast to the chaat’s heat.
- Mini samosas or dahi puri: Make a full chats recipe spread for an Indian street food feast.
- Paneer tikka skewers: For a touch of grilled protein on the side.
- Stuffed baby corn fry: Try combining this with a baby corn recipe indian style for texture play.
If you’re planning an evening of Indian snacks recipes, this chaat is a great palate cleanser between heavier dishes.
FAQs
1. Can I use canned corn for this chaat?
Yes, you can. Just make sure to drain and rinse it thoroughly before using. If it's already cooked, no need to boil. However, fresh or frozen corn that's been boil sweet corn style often gives the best flavor and texture.
2. Can I make this chaat ahead of time?
You can prep the individual components in advance, but it’s best to mix everything just before serving to keep it fresh and crunchy.
3. What type of corn works best for this recipe?
Tender sweet corn (either fresh or frozen) is ideal. Avoid using baby corn unless you're making a cooked version, such as a baby corn recipe indian that involves stir-frying or roasting.
4. Is this chaat spicy?
It can be! You control the spice level. Reduce or omit green chilies and red chili powder if you prefer a milder version.
5. What are some variations I can try?
Try adding cooked black chana for a chana chaat recipe twist, or toss in apples or grapes for a hybrid between this and fruit chaat recipes. Some people even crumble in a bit of feta cheese or paneer for added richness.
