Sweet corn tossed in warm spices and citrus—bright, tangy, and packed with flavour.

I’m all for recipes that don’t take a lot of time but still feel flavourful and satisfying, and this Masala Roasted Corn Salsa is a great example. It comes together quickly while packing in plenty of flavour.

Sweet roasted corn is tossed with warm spices, fresh cilantro, onion, citrus, and a touch of vegan butter for a combination that’s savoury, slightly tangy, and just a little spicy. It’s inspired by the classic tangy and savoury flavours found in chaat (ਚਾਟ).

Serve it warm as a side dish, spoon it into wraps or bowls, or enjoy it on its own as a quick snack.

Ingredients

Here’s what you’ll need for this recipe:

Corn (ਮੱਕੀ): The base of this recipe. Corn adds sweetness, texture, and fibre while becoming slightly smoky and caramelized as it roasts. Fresh, frozen, or canned corn all work well.

Vegan Butter (ਮੱਖਣ): Adds richness and helps the spices coat the corn evenly while enhancing flavour.

Avocado Oil (Optional): Helps prevent the butter from burning while roasting the corn at higher heat.

Spices

Chaat Masala (ਚਾਟ ਮਸਾਲਾ): Adds the signature tangy, savoury flavour commonly found in chaat-inspired dishes.

Roasted Cumin Powder (ਪੀਸਿਆ ਹੋਇਆ ਜੀਰਾ): Adds warmth and an earthy flavour that pairs well with corn.

Black Pepper (ਕਾਲੀ ਮਿਰਚ): Adds a subtle warmth and balances the sweetness of the corn.

Cayenne Pepper (ਲਾਲ ਮਿਰਚ): Adds heat. Adjust based on your spice preference.

Salt (ਲੂਣ): Enhances and balances all the flavours.

Green Chili (ਹਰੀ ਮਿਰਚ): Adds extra freshness and heat.

Mix-Ins

Red Onions (ਲਾਲ ਪਿਆਜ਼): Adds crunch and sharpness to balance the sweetness of the corn.

Cilantro (ਧਨੀਆ): Adds freshness and brightness.

Tomato (ਟਮਾਟਰ): Adds juiciness and a fresh flavour contrast.

Finish

Lemon or Lime Juice (ਨਿੰਬੂ ਦਾ ਰਸ): Brightens the salsa and balances the richness and spices.

Kitchenware

You’ll also need:

• Measuring cups and spoons
• Frying pan
• Knife
• Cutting board
• Spoon or spatula
• Serving bowl

Steps

1. Roast the corn: Heat a large skillet over medium-high heat. Add vegan butter and avocado oil (if using). Once melted, add the corn. Cook for about 6–8 minutes, stirring occasionally, until the corn becomes lightly charred and golden in spots. If needed, add a small splash of water to prevent sticking.
2. Add the spices: Lower the heat slightly and add roasted cumin powder, cayenne, chaat masala, black pepper, and salt. Cook for another 1–2 minutes, stirring well so the spices coat the corn evenly.
3. Add the fresh ingredients: Remove the pan from the heat and transfer to a bowl. Stir in red onion, cilantro, tomato, and green chili (if using).
4. Finish and serve: Add the lemon or lime juice and mix well. Taste and adjust with extra salt, citrus juice, or another pinch of chaat masala if desired. Serve warm as a side dish, enjoy as a snack, or use as a topping for bowls, wraps, or tacos.

Tips & Notes

• Fresh, frozen, or canned corn all work well in this recipe. If using canned corn, drain it well before cooking.
• Don’t overcrowd the pan, or the corn may steam instead of roast.
• Chaat masala can vary in saltiness and tanginess between brands, so adjust to taste.
• For extra smokiness, allow some of the corn to char slightly before stirring.
• This recipe is best enjoyed fresh and warm, but leftovers can be stored in the fridge for about 1–2 days.

Recipe

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