Corn Bhel is a very popular street food in many parts of India. The aroma of the corn kernels being roasted in the huge pan wafts through the evening air …. you turn to look and see the spiced corn mixed with finely chopped onion and cilantro, topped with crisp sev…..and you find your taste buds won’t let you rest until you have had Corn Bhel! The other popular street food is the corn on the cob, freshly roasted on hot coals. That has been my favorite for a long time.
So I combined these two flavors- of freshly grilled corn on the cob and the bhel ingredients. I also added fresh tender vegetables and a semi ripe mango. I can eat tons of corn bhel, so by cutting down on the corn and adding veggies, I tell myself I am eating a healthy, salad :). And it satisfies my craving for corn bhel without compromising on the taste. The tender vegetables and the sweet and sour mangoes that you find now in the market, make this a perfect spring dish.
- ½ teaspoon chat masala
- ½ teaspoon red chili powder (or to taste)
- Juice of ½ lime
- Sea salt to taste
- 2 corn on the cob, grilled
- 1 small red onion, diced
- ½ cup chopped cilantro leaves
- 1 small tender yellow squash, diced
- 1 small plum tomato, diced
- 1 small tender zucchini, diced
- ¾ cup peeled and diced mango. I chose a semi- ripe, sweet and sour mango.
- Pinch of sea salt for veggies
- Store bought thin sev (crispy gram noodles) I used Mirch Masala brand
To make the Corn Bhel Salad-
- Combine the chat masala, red chili powder, lime juice and sea salt in a bowl. Cut the kernels off the grilled corn and toss them well in the chat masala mixture.
- To all the chopped veggies and the chopped mango, add a pinch of sea salt and toss with the corn in the bowl.
- Serve the Corn Bhel Salad, topped with sev.
Enjoy! Wishing all mothers a very Happy Mother’s Day!