Firstly, boil 2 cup sweet corn kernels in water for 5 minutes.

Drain off the kernels and transfer to kadai.

Add in 1 tsp butter and roast on medium flame for 2 minutes.

Roast till the kernels turn aromatic and flavourful.

Transfer to a bowl and cool for 5 minutes.

Add in ¼ tsp chilli powder, ¼ tsp cumin powder, ¾ tsp chaat masala, ¼ tsp salt and 2 tbsp lemon juice.

Mix well making sure everything is combined well.

Finally, transfer the spicy corn chaat into cup and serve immediately.