Every day Sohla El-Waylly’s abu would throw together a chaat with whatever was laying around the kitchen. This corn and peach chaat is an ode to that, with the things she keeps stocked during the summer.
½ small red onion, cut into ⅓" pieces1 1" piece ginger, peeled, cut into matchsticks½ tsp. freshly ground black pepper⅓ cup aloo bhujia, sev, or crushed potato chipsStand 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 , red onion, chiles, garlic, ginger, cilantro, and peanuts to bowl and toss to combine. Sprinkle with pepper, 1 tsp. sugar, and 1 tsp.
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.
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