Crispy Corn Recipe

Crispy Corn is a popular Indian-style appetizer where sweet corn kernels are coated in a light, seasoned batter and deep-fried until golden and crunchy. Tossed with finely chopped onions, bell peppers, and a blend of spices such as chaat masala and black pepper, it offers a perfect mix of sweetness, heat, and tang. Served with a squeeze of lemon and often accompanied by mint chutney, this snack is both addictive and easy to prepare, making it a favorite for parties, movie nights, or casual gatherings

Ingredients

2 Cup sweet corn kernels

Salt to taste

1 Tablespoon ginger garlic paste

A pinch black pepper powder

2 Tablespoon maida (refined flour)

2 Tablespoon corn flour

For Tossing

1 Tablespoon oil

2 Tablespoon onions (chopped)

2 Tablespoon garlic (chopped)

1 Tablespoon ginger (chopped)

2-3 NOS green chilies (chopped)

1/3 Cup capsicum (chopped)

13 Cup spring onion bulbs (sliced)

1 Tablespoon schezwan sauce

2 Tablespoon ketchup

2 Tablespoon red chili sauce

1 Tablespoon soy sauce

Salt to taste

A pinch white pepper

A pinch sugar

A small handful of spring onion green

A small handful of fresh coriander

Step:1

Set water for boiling in a stock pot , add the sweet corn kernels and boil for 3-4 minutes , further the boiled corns to a big size mixing bowl and allow it to cool down for couple of minutes

Step:2

Now add salt , ginger garlic paste , black pepper powder , maida and corn flour , mix with light hands so the corn coats well , to ensure the coating is done well , add a splash of water and recoat the corns with little more maida and corn flour , repeat the process of coating flour 3-4 minutes so it gets coated evenly . Let the corn kernels rest for a while after coating

Step:3

Set oil in a wok for deep frying , before frying sift the coated corn using a sieve to remove excess flour , further drop in one corn to check the oil temperature , as soon as you side in bubbles should appear , deep fry the coated corns in batches in hot oil on medium heat until they are nice crisp

Step:4

Once fried remove in a strainer so to get rid of excess oil keep this crispy corn aside to toss in the quick sauce . For tossing in sauce , set a wok on high heat , let the wok heat really well , add oil , onions , garlic , ginger , coriander stems and green chilies , stir and cook for 1-2 minutes on high flame . Further add capsicum and onions , stir and cook for 1-2 minutes on high flame

FAQs

1. How do I get the corn really crispy?

Double Frying: Fry the corn once at a medium heat to cook it, then again at a high temperature to make it crispy.
Thorough Drying: Pat the boiled or canned corn kernels completely dry using a paper towel before coating them.
Proper Coating: A light, even coating of cornflour is essential to create a crispy layer.

2. Can I make this recipe without deep-frying?

Yes.
Air Frying: Toss the cornflour-coated corn in a little oil and air fry at a high temperature around 200°C until crispy.
Pan Frying: Shallow fry the coated corn in a non-stick pan with a little more oil than usual, stirring until crispy.

3. What are the best seasoning and sauce variations?

Classic Schezwan: Toss in Schezwan sauce for a spicy kick.
Cheesy Herb: Mix with grated cheese, oregano, and chili flakes.
Salt & Pepper: Keep it simple with black pepper, salt, and a hint of garlic powder.

4. My corn turned out soggy. What went wrong?

Wet Corn: The corn was not dried properly before coating.
Steam: The cooked corn was left in a covered container, trapping steam.
Solution: Ensure corn is dry, fry at the right temperature, and serve immediately after tossing in sauce.

5. Can I use frozen corn for this recipe?

Yes. Thaw the frozen corn completely and then pat it very dry.
You may need to boil it for 2-3 minutes if you want a softer texture inside, but ensure it is cooled and dried before coating.

Crispy Corn Recipe