Corn Chaat in Orange Bowls

Boil corn on the cobs and deseed them. This way it becomes a much easier job to deseed them. In a pan, heat some butter and saute the corn kernels with red chilli powder added. Saute for 4 to 5 minutes. Allow to cool down. This is purely optional. I did that just to make them a bit crisp and tasty.

Assemble this chaat just before serving to retain the freshness. Just combine all and toss. Serve these in orange bowls with some beaten curd on top and a dash of chaat masala too. Tangy, super delicious chaat is ready in no time.