Corn Chaat or a Salsa (my style!)

Yesterday I made a colorful chaat to brighten up a cloudy evening. It was very tasty. Here is how I made it.
Ingredients:
Totapuri Mango
Sweet corn kernels
Pomegranates seeds
Onion
Coriander
Capsicum
Lemon
Chaat masala
Salt
Sugar
Boil corn kernels. Add some salt while boiling. Drain.
Remove seeds from a pomegranate. This can be done is advance. I usually separate the seeds as soon as bring pomegranates home. And refrigerate the seeds. They come in very handy in salad decorations and also as a snack by itself.
Chop onions. Put it in some cold water for 5-10 mins and drain well. Onion will loose its strong taste if we thus put it in water after cutting. In a chat where you are going to add fruits, usual taste of an onion does not blend well.
Dice a mango. I used Totapuri mangoes. These mangoes have a bit of tangy sour taste in addition to usual sweet taste of mangoes. You can use any variety you get. Use slight unripe ones to get that sourness.
Chop Capsicum, as finely as you can, so it blends well.
Chop coriander.
Juice a lemon.
Now mix all the fruits and vegetables. Add lemon juice. salt, chat masala and sugar to taste. Chaat masala has salt in it, so be careful while adding salt.
Serve.