Corn Chaat

Ingredients

• 2 cups corn kernels, fresh or frozen
• 2 tablespoons olive oil
• ½ teaspoon chaat masala
• ½ whole lime
• 2 tablespoons fresh cilantro, chopped
• ¼ teaspoon salt to taste

Instructions

1. 1

   Pour 2 tablespoons olive oil into a 10-inch skillet and place it over medium-high heat for 60 seconds until the oil shimmers and moves quickly when you tilt the pan.

2. 2

   Add 2 cups corn kernels to the hot oil and spread them in a single layer across the bottom of the skillet.

3. 3

   Let the corn sit without stirring for 2 minutes until the kernels turn the color of butterscotch and smell toasted, then stir once and cook for another 1 minute.

4. 4

   Sprinkle 0.5 teaspoon chaat masala and 0.25 teaspoon salt over the hot corn and stir for 30 seconds until the spices coat all the kernels evenly.

5. 5

   Remove the skillet from heat and squeeze the juice from 0.5 lime over the corn, stirring to combine all the juice throughout.

6. 6

   Sprinkle 2 tablespoons chopped fresh cilantro over the top of the corn and stir gently to distribute the herbs evenly.

7. 7

   Transfer the warm corn chaat to a serving bowl or divide evenly between two small bowls and serve immediately.

Tools you’ll need

• 10-inch skillet
• cutting board
• knife
• wooden spoon
• serving bowl or two small bowls

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