Ingredients:

  • 2 cups (300g) sweet corn kernels
  • 1 tbsp (14g) unsalted butter
  • 1 tsp (3g) chaat masala powder
  • 1/2 tsp (1g) Kashmiri red chili powder
  • 1/4 tsp (1g) roasted cumin powder
  • 1/4 tsp (1g) black salt
  • 1 tbsp (15ml) fresh lime juice
  • 1 tbsp (5g) fresh cilantro, finely chopped

Instructions:

  1. If using fresh corn, boil kernels in salted water for 5-7 minutes until tender. If using frozen corn, rinse under warm water. Drain the corn in a colander for at least 2 minutes to remove excess moisture.
  2. Heat the butter in a medium sauté pan or kadai over medium heat. Add the drained corn and sauté for 3-4 minutes until the kernels develop a glossy, shimmering exterior.
  3. Lower the heat to low. Sprinkle the chaat masala, Kashmiri red chili powder, roasted cumin, and black salt over the corn. Stir rapidly for 30-60 seconds to toast the spices without burning them.
  4. Remove the pan from the heat immediately. Stir in the fresh lime juice and chopped cilantro until evenly coated.