Bring a saucepan of water to a boil, add the corn kernels, and cook until tender and sweet.

Drain the corn in a colander and let it cool to room temperature before mixing it into the salad.

Dry-roast the peanuts in a hot skillet, stirring frequently, until they turn a shade darker and smell nutty and fragrant.

Tip the roasted peanuts onto a plate and let them cool and crisp up before adding to the salad.

Finely chop the onion and dice the tomato into small, even pieces.

Dice the cucumber and finely chop the green chili.

Roughly chop the fresh coriander leaves for garnish.

In a large mixing bowl, combine the cooled corn, roasted peanuts, onion, tomato, cucumber, chili, and coriander.

Squeeze the lemon juice over the mixture and sprinkle in the chaat masala, salt, and red chili powder, then toss well to coat everything evenly.

Let the salad sit briefly so the flavors settle, then serve while the peanuts are still crunchy.