Sauté the corn for about 7-8 minutes or until slightly charred and set aside to cool.

In a bowl combine the sautéed corn, diced onions, diced tomatoes, and green chillies.

Mix in the mint chutney, salt, and chaat masala.

Mix in the toasted peanuts right before serving to ensure they remain crunchy.

Scoop a teaspoon of this mixture into tortilla shells/cups.

Garnish with finely chopped cilantro and bhujia (chickpea crisps)

Serve.