The struggle for breakfast is real since the criteria is set: it should be soothing to the stomach, there is minimal use of spices, and it keeps the appetite going till late. While the list of Indian-style breakfasts is endless, it has options that might often not go well with most taste buds and can often prove to be too heavy to binge in the morning as it might make one sleepy. 

Also Read: Corn Pudding: A Delicious dessert For A Perfect Evening

So, one of the best breakfast items to consume that will keep the stomach light and full for the longest period is Corn Chaat. Yes, a bowl of sweet corn dripping in basic Indian spices from the kitchen shelves. The beautiful part about this breakfast bowl is that with a dash of butter, vegetables, and some basic Indian masalas, Corn Chaat becomes the ultimate morning meal.

But as surprising as it may sound, corn is not a crop native to India. Rather, it was first invented in Mexico and travelled the world later. Originally, corn was first domesticated in Mexico by the native people some 9,000 years ago. It all started with a wild grass called teosinte. As for sweet corn, it is said to be a human invention. According to research, sweet corn is a spontaneous mutation in field corn and is said to have been grown by Native American tribes.

According to history, the first recorded evidence of sweet corn was collected in 1779 from the European settlers. From here, the popularity of sweet corn became a staple food in the southern and central regions of the US.

Here’s the recipe for Corn Chaat.

Ingredients

  • 1 cup boiled corn
  • 2 tbsp chaat masala powder
  • ¼ tsp red chilli powder
  • 1 tbsp butter
  • ½ tbsp lime juice
  • 1 tsp cumin powder
  • 2 tbsp onion (finely chopped)
  • 2 tbsp tomato (finely chopped)
  • 2 tbsp cucumber (finely chopped)
  • A handful of coriander leaves, for garnishing

Method

  • Over medium heat, place a pan. 
  • Add butter to the pan and let it melt. 
  • To this, add onions, tomatoes, cucumbers, and sweet corn. 
  • Sauté the vegetables and corn for about five minutes or until they become slightly translucent.
  • Now, add cumin powder, chilli powder, and chaat masala powder. 
  • Mix it well and stir for a few minutes over medium heat.
  • Remove the pan from the flame. Add the lime juice and cucumber. 
  • Let it sit for a few seconds and then garnish with coriander leaves, and serve.