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.