Corn and Peach Chaat

corn peach red onion serrano chiles garlic ginger cilantro peanut black pepper sugar lime juice

Sohla El-Waylly

2 servings

Source

Ingredients

2 ears of corn, husked

1 medium ripe peach, cut into ⅓" pieces

½ small red onion, cut into ⅓" pieces

2 green Thai or serrano chiles, thinly sliced

1 garlic clove, very thinly sliced

1 1" piece ginger, peeled, cut into matchsticks

⅓ cup coarsely chopped cilantro

⅓ cup salted roasted peanuts or other nut

½ tsp. freshly ground black pepper

2 tsp. sugar, divided

2½ tsp. chaat masala, divided

¼ cup fresh lime juice

⅓ cup aloo bhujia, sev, or crushed potato chips

Method

Stand corn upright in a medium bowl and slice off corn kernels with a sharp knife. Using back of knife, scrape along the cob to release corn milk into bowl. Add peach (making sure to get all of the juices into the bowl too), red onion, chiles, garlic, ginger, cilantro, and peanuts to bowl and toss to combine. Sprinkle with pepper, 1 tsp. sugar, and 1 tsp. chaat masala and toss again. Divide between shallow bowls.

Stir lime juice, remaining 1½ tsp. chaat masala, and remaining 1 tsp. sugar in a small measuring glass until sugar is dissolved. Add ½ cup ice water and stir to combine. Divide lime water among bowls of chaat and top with aloo bhujia.