Let's rewind six years and travel to Chennai; to the days when Gomathi and I used to work together. I used to park my two-wheeler in her house and we would then walk to work (approximately 20 minutes). Had we become health conscious? Yes. Was there any other intention? Yes. We would get that much more time to spend with each other, just like it was in college. An added bonus, a reward if you will, was an occasional pani puri or bhel puri from a small Calcutta Chaat shop or corn chaat from vendors outside supermarkets like Nilgiris.
This recipe is in honor of those wonderful days!!!
Ingredients (Serves 2)
Corn kernels – 1 ¼ cups
Chopped onion – 2 tbsps
Chopped tomatoes – 1-2 tbsps (optional)
Chaat masala – 1 tsp (or to taste)
Finely chopped green chili – 1 tsp (optional)
Salt to taste
Lemon juice to taste
Chopped herbs (cilantro/mint) for garnish
Method
I used very tender sweet corn, so I did not cook it. But if you are using Indian corn, boil it as required.
Mix all the ingredients (except herbs) well, garnish with herbs and serve. Bon Appétit.
Note
- Visit Warm Salad for a Cold Night to see how to easily cut corn.
- You can increase the amount of onions and add green chilies if you please. The red onions I used were spicy and I did not want the flavor to overpower the mild flavor of the corn.
