This simple and easy Corn (Chatpata Bhutta) recipe by chef Vicky Ratnani with Kissan Fresh Tomato Ketchup is irresistible. With it, you can be sure your kids will bring home an empty tiffin every time.Prep Time: 15 minsCook Time: 10 minsSUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter - https://twitter.com/ifn❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/kissantiffintimetable/Visit our website https://www.indiafoodnetwork.in/KissanTiffinTimeTableIngredients:1. 1 corn on the cob cut into 2 or 3 pieces2. 2 tbsp (1 tablespoon per cob) Kissan Fresh Tomato Ketchup 3. 1 tsp Olive oil 4. 1 tsp Lemon juice 5. Salt to taste6. Pepper to tasteMethod:1. Heat some Olive oil in a pan2. Steam the corn for 15 minutes and then make halves through the center of the cob3. Add the Kissan Fresh Tomato Ketchup to the heated pan4. Now add some salt and black pepper 5. Squeeze in some lemon in your pan6. Finally toss the halved corn on cobs into the pan7. Cook for 5 mins till the flavours infuse with one another8. The Chatpata Bhutta is ready to be served