Crispy corn is popular in restaurant menu, deep-fried crunchy sweet corn kernels are tossed in spices and sauces.
Make this one for family/ friends and am sure they will be surprised by the taste.
Check out my peanut chaat recipe and chilli garlic okra recipe in this website.
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🥘 Ingredients
Here are the simple ingredients needed to recreate this restaurant style crispy corn at home.
- Sweet corn - I used frozen sweet corn but you can also use fresh ones. I find frozen handy and just makes it easy to prepare the dish in jiffy.
- Garlic - Lot's of fresh minced garlic is the main flavor in this dish.
- Ginger - Finely chopped ginger goes well with garlic and compliments each other's flavor.
- Green chilli - Adds extra punch of spiciness to the dish as well as flavor.
- Black pepper - Apart from garlic, black pepper is magic ingredient in this dish which elevates the taste as well as flavor.
- Coriander leaves - Just like any other restaurant style dish, coriander leaves lends a lot of fragrance to the dish.
- Spring onion - Since I made it like a fusion Indo-Chinese style, I like to add this as garnish.
- Onion - Gives your dish a homogenous texture as well as taste.
- Soya sauce - Adds a tart to balance and bring all tastes together.
- Chilli tomato sauce - Sweetness is must for this dish which comes from the sauce.
- All purpose flour - For coating the corn. It is also known as Maida, plain flour. I used un bleached one.
- Rice flour - For crispiness and crunchiness
- Corn flour - Binding as well as crispiness
See recipe card for quantities.
📸 Instructions
Bring 5-6 cups of water to boil firstly.
After that add corn and boil for 5-6 minutes with enough salt.
Once done, drain from water. Make sure there is not excess water.
Keep all the ingredients ready while corn gets cooled.
Take boiled corn a the mixing bowl. Add one tablespoon of all purpose flour to begin with.
Add a generous pinch of salt, ¼ teaspoon pepper powder along.
Once it is evenly coated, add add the other flours mixed together well. Add it divided not all together.
Be gentle while coating, use spatula for mixing to avoid flour sticking to your hands.
The corn should be coated completely with flour and dry, as separate kernels.
Heat oil in a broad pan. Once hot, add the corn in portions. Please read the safety instructions below.
Do not stir now. Cover with a lid ¾th leaving enough space for steam to escape.
Once the spluttering reduces and half way through stir once.
Reduce the flame and continue frying carefully until the corn starts turning golden in color.
Drain in paper towel. Repeat to finish.
Now heat a pan with a tablespoon of oil.
In goes garlic, ginger, green chilli first and fry until they are fragrant.
After that, add onion, white part of spring onion and fry in high flame until soft.
Lower flame, add soya sauce, tomato chilli sauce, black pepper, red chilli powder, little salt.
Mix well furthermore.
Add fried corn.
Add coriander leaves and mix thoroughly.
Switch off the flame. Crispy corn ready! Could you feel the crispiness?
Finally garnish with spring onion and lemon juice if adding. Give it a toss.
Serve immediately. Best as starter/ snack and good as such.
💭 Substitutions
- Rice flour - instead, you can add more all purpose flour and corn flour.
- Gluten free - use rice flour and corn starch alone and omit all purpose flour.
- Coriander leaves - Skip it and add just spring onion.
📖 Variations
The crispy corn recipe can be made in many ways with small variations. So you can experiment with your own set of spices and ingredients.
I learnt this recipe from here.
- Spicy - add finely chopped bird's eye chilli along
- Extra crunchy - Sprinkle club soda (plain soda) and coat the corn.
- Kid friendly - Avoid chilli and just go with black pepper powder alone. Add tri color capsicum along with onion.
See this another version of this recipe on my website!
🥗 Storage
After mixing, you can refrigerate to deep fry later. make sure the mixture is dry and not moist. Otherwise it will stick together.
Also after tossing in spices, serve immediately.
👩🏽🍳 Top tip
For crispy results, the corn must be well coated with the flours. Not a thin layer but a complex layer.
The coating must be dry, not moist or sticky.
Use sweet corn for juicy and crisp results. The regular Indian corn on cob will not be good for this dish.
⚠️ Safety
There are some important things to note before making the dish.
Compulsory to use a lid while frying. Because it splutters as well as randomly kernel can pop (burst) while frying. So use a lid and stay vigilant in a safe distance.
Also do not close the lid completely. Close ¾th to ensure steam escape. Otherwise the steam will condense and water will drop inside oil which in-turn again will splutter.
How to avoid corn bursting?
- Cook the corn thoroughly before using in the recipe.
- Instead of peeling the sweet corn, use knife to cut off the kernels from the cob. This is cuts off the tip of the kernel and lets steam escape while frying.
- The kernels start bursting if the oil is too hot. Once you hear a pop, lower the flame as much as possible. Or even switch off and turn on again after a minute.
- Oil temperature regulation: When dropping, it should be hot enough, that it rises immediately. Later after 30-50 seconds, you can lower the flame / or lower when any of the kernel pops.
Recipe card
Crispy corn recipe
Ingredients
- 2 cups Sweet corn I used frozen
- ¼ Onion
- 1 tablespoon Garlic heaped, finely chopped
- 1 teaspoon Ginger finely chopped
- 1 Green chilli finely chopped
- 3 tablespoon Spring onion white portion, chopped
- 3 tablespoon Spring onion green portion, chopped
- ¼ cup Coriander leaves finely chopped
- ½ teaspoon Black pepper powder
- 1 teaspoon Red chilli powder
- Oil as needed
- Salt as needed
- 3 tablespoon All purpose flour (Maida) 1+2 tablespoon divided
- 1 tablespoon Rice flour
- 1 tablespoon Corn starch
Instructions
- Bring 5-6 cups of water to boil firstly.
- After that add corn and boil for 5-6 minutes with enough salt.
- Once done, drain from water. Make sure there is not excess water.
- Keep all the ingredients ready while corn gets cooled.
- Take boiled corn a the mixing bowl. Add one tablespoon of all purpose flour to begin with.
- Once it is evenly coated, add add the other flours mixed together well. One tablespoon at a time.
- Add a generous pinch of salt, ¼ teaspoon pepper powder along.
- Be gentle while coating, use spatula for mixing to avoid flour sticking to your hands.
- The corn should be coated completely with flour and dry, as separate kernels.
- Heat oil in a broad pan. Once hot, add the corn in portions. Please read the safety instructions below.
- Do not stir now. Cover with a lid ¾th leaving enough space for steam to escape.
- Once the spluttering reduces and half way through stir once.
- Reduce the flame and continue frying carefully until the corn starts turning golden in color.
- Drain in paper towel. Repeat to finish.
- Now heat a pan with a tablespoon of oil.
- In goes garlic, ginger, onion, white part of spring onion one by one and fry in high flame until fragrant.
- Garlic should start turning golden.
- Lower flame, add soya sauce, tomato chilli sauce, black pepper, red chilli powder, little salt.
- Mix well furthermore. Add fried corn and toss in high flame until it coats well.
- Add coriander leaves and mix thoroughly.
- Switch off the flame and garnish with spring onion.
Video
Notes
- For crispy results, the corn must be well coated with the flours. Not a thin layer but a complex layer.
- The coating must be dry, not moist or sticky.
- Use sweet corn for juicy and crisp results. The regular Indian corn on cob will not be good for this dish.
- Please read the safety instructions for deep frying.
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