With warm corn, spicy masala, and crunchy vegetables, this Asian Corn Bhel checks off all of the boxes! Perfect as a Friday evening snack or quick appetizer, it’s hard to beat that signature Indo-Chinese flavor!
This appetizer is the perfect transition from summer to fall. With the warmth of the boiled corn paired with the freshness of the veggies, there’s a beautiful contrast in this dish.
The masalas add this spicy, tangy, and salty flavor that everyone loves of Indo-Chinese food! Try it as a movie night snack or for a backyard get-together, and enjoy this fun twist on bhel!
WATCH HOW TO MAKE ASIAN CORN BHEL:
With warm corn, spicy masala, and crunchy vegetables, this Asian Corn Bhel checks off all of the boxes! Perfect as a Friday evening snack or quick appetizer, it’s hard to beat that signature Indo-Chinese flavor!
- 2 cup corn , boiled
- 1 tbsp butter
- 1/4 red onions , finely chopped
- 1/4 cup mixed color bell peppers , finely chopped
- 1/4 cup purple cabbage , finely chopped
- 1/4 cup tomatoes , finely chopped
- 2 tsp soy sauce
- 2 tbsp schezwan sauce
- 2 tsp sweet and sour sauce
- 1 tsp chaat masala
- 1 tsp red chili powder
- 1 tsp green chilies , finely chopped and soaked in 1 tbsp vinegar
- salt , to taste
- 2 tbsp spring onions , finely chopped
- 1 tbsp cilantro , finely chopped
- 2 tbsp black and white sesame seeds , toasted
- 2 tbsp sev (bhujiya)
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Mix all of the vegetables and masalas together. Make sure that the corn is warm to help the flavors infuse.
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Top with the garnishes when ready to serve and enjoy!
Recipe Video
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