Corn Salad is one of our favorite summer light lunch! This easy Crispy Corn Chaat Salad features sweet fresh corn off the cob, crisp cucumbers, shaved sweet carrots, onions, crunchy peanuts with a delicious cucumber cilantro chutney that acts as a dressing.
Spicy Crispy Corn Chaat Salad is such a delicious summer salad staple; it’s easy to make and tastes incredibly good without many ingredients or fuss of deep frying the corn to get it crispy( thanks to the air fryer)!
Summer is the best time of year to serve up fresh salads and vegetables from the garden or local CSA. While I don’t have much of a green thumb, I have friends who do, and I get the corn, cucumbers and even carrots from their garden. Or your csa will be an amazing place to get the freshet of vegetables.
Although my love for salads has only evolved in the last few years, it has definitely become a favorite go-to on days I want to eat a light meal, and a tasty one. And salads for me has to be fancier than just lettuce and leaves. This crispy corn carrot salad ticks off all the boxes: spicy, nutritious, tasty, easy and healthy.
How to Make this Crispy Corn Chaat Salad
CORN: This Corn Chaat Salad recipe starts with the best fresh delicious sweet corn (of course), You can grill it lightly before taking it off the cob, deep fry it or bake it at high temperature for more flavor. I like air frying it, it’s easy, gives the same result without all the oil. Or use frozen corn when it’s not in season.
Cucumber Cilantro Apple Dressing
DRESSING:
The dressing is a chutney, no chaat is complete without a chutney. This chutney is milder with the cucumber in it, freshness from the cilantro, sweetness from the apple.
VEGGIES:
The world is your pickle, you can add any raw veggies you prefer and any amount. Add grape tomatoes or just happen to love them, add it…or a little short on onions, this will turn out phenomenal!
More delicious salads you might love:
*SWEET AND SPICY CURRIED MANGO CHICKEN SALAD
* VEGAN CRUNCHY KALE CORN SUMMER ROLL WITH TAHINI MISO DRESSING AND SPICED ALMOND CRUMBLE
- Fresh Corn off the cob - 2 cups
- 1 tbsp cornstarch
- 1 tsp chickpea flour
- 2 tbsp coarse rice flour
- 1 tsp chaat masala
- ½ tbsp chili powder
- 1 tsp salt
- 1 tbsp oil
- ½ cucumber
- 2 tbsp chopped cilantro or 4-5 sprigs
- 2 jalapenos or 4 green chilies (vary it according to your spice level)
- 1 tsp cumin
- 1 tbsp lemon juice
- ½ apple
- 1 tsp sugar
- salt
- shaved Carrot
- chopped Cucumber
- finely diced Onion
- ⅓ cup Roasted Peanut
- 1 cup chopped grapes
- You can grill fresh corn just for 2 minutes, not to fully cook it and take the corn off the cob. Or you can boil the fresh corn in water with little salt before taking the kernels off the cob.
- In a mixing bowl, add the cornstarch, chickpea flour, rice flour, chaat masala, chili powder, salt and oil. Keep tossing and mixing it until it completely coats the corn. If the spice powder still doesn't stick to the corn, add a sprinkling of water and mix.
- Toss it in a 380 air fryer for 15 minutes, keep checking every 5 minutes. Or bake it at 400 degrees in the oven. Or you can deep fry the corn. Take it out and set aside.
- Add everything for the dressing in a blender and blend it smoothly. Set aside.
- Add carrots, grapes, cucumber, onion, the crispy corn and the dressing. Serve it immediately.
If you make this Spicy Crispy Corn Chaat ,*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
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