Street Style Crispy Corn (Crispy Corn Recipe)

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Crispy corn is a snack maybe by frying corn kernels and then flavoring with spice powders. There are a few different way crispy corn is made in restaurants and fast food centers. You may find crispy corn coated with thin to extremely thick layer made using cornflour and some times even egg white powder or egg. I have shared here a simple and easy version that doesn’t use egg. I have also included tips if you prefer to use egg.

Crispy corn is a delicious snack that originated in India and has become popular worldwide. It is made by coating cooked corn kernels with a mixture of spices and corn flour, then deep-frying them until crispy and golden brown.

Crispy corn is a popular street food in India and can be found at food stalls and carts throughout the country. It is also a popular appetizer at restaurants and is often served with a variety of dipping sauces.

In recent years, crispy corn has gained popularity outside of India, with many restaurants and food trucks offering their own variations on the classic recipe. It is a perfect snack for parties, gatherings, or just a quick snack to satisfy your hunger.

About crispy corn

Crispy corn is a popular snack made from corn kernels that are coated in a flavorful mixture, usually consisting of spices, flour, and sometimes additional seasonings. The coated corn kernels are then deep-fried or baked until they become crispy and golden brown.

The exact recipe and seasonings used for crispy corn can vary, but common ingredients include corn flour or cornstarch, all-purpose flour, spices like red chili powder, cumin powder, turmeric, and chaat masala/peri peri masala, as well as salt and sometimes additional flavorings like garlic or ginger.

Crispy corn is known for its crunchy texture and savory taste. It is often served as an appetizer or snack at parties, gatherings, and as street food in some regions. It can be enjoyed on its own or paired with various dipping sauces or chutneys, such as mint chutney, tamarind chutney, or tomato ketchup.

While crispy corn has its roots in Indian cuisine, it has gained popularity worldwide and can now be found in different variations and flavors in many countries. It offers a delightful combination of sweetness from the corn and a burst of flavors from the spices, making it a favorite snack for corn lovers and those seeking a crispy and flavorful treat.

 

Preparation of crispy corn

  • Set water for boiling in a stock pot, add the sweet corn kernels and boil it for 3-4 minutes.

  • Further transfer the boiled corn to a big size mixing bowl & allow it to cool down for couple of minutes.

  • Add the moist corn to a mixing bowl. Sprinkle some salt , ginger& garlic paste, black pepper powder. They must taste slightly salty. If you prefer to use egg, then pour 1 egg white and mix well.

  • Start by sprinkling 3 tablespoon maida and 3 tablespoon 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 cornflour, repeat the process of coating flour 3-4 times so it gets coated evenly.

  • Let the corn kernels rest for a while after coating.

Frying Crispy Corn

  • Before frying, shift the coated corn using a sieve to remove excess flour.

  • Heat oil in a deep pan for frying when the oil turns hot.

  • Further drop in one corn to check the oil temperature, as soon as you slide in bubbles should appear, deep fry the coated corns in batches in hot oil on medium heat until they are nice crisp.

 

  • Once corns are fried remove in a strainer so to get rid of excess oil. Keep the crispy corn aside to toss in the quick sauce.

Prepare sauce

  • For tossing in sauce, set a wok on high heat, let the wok heat really well, add oil, onions, garlic& ginger. stir & cook for 1-2 minutes on high flame.

  • Further add capsicum &white onions, stir & cook for 1-2 minutes on high flame.

  • Now, add 1 teaspoon schezwan sauce, 1 teaspoon spice &sweet sauce, 1 teaspoon tomato sauce and 1 teaspoon soya sauce.

  • Sprinkle some salt & white pepper powder and a pinch of sugar. You can add more sugar if the dish is more spicy.

  • Add coriander stems &green chillies, stir & cook for 1-2 minutes on high flame. Then add fried corns.

  • Garnish fresh coriander and some green sprinkles.

  • Transfer crispy corn to serving plate and top with onion and coriander.

Expert tips

Drying the Corn: If you are using fresh corn, pat them dry with a kitchen towel after boiling. This helps in removing excess moisture, resulting in crispier corn kernels.

Corn Flour and All-Purpose Flour Ratio: Adjust the ratio of corn flour to all-purpose flour based on your preference. Increasing the corn flour quantity will result in a crunchier texture, while more all-purpose flour will give a softer coating.

Preheating the Oil: Ensure that the oil is heated to the right temperature before frying the corn kernels. If the oil is not hot enough, the corn may absorb more oil and become greasy. Use a candy thermometer to maintain the oil temperature around 350-375°F (175-190°C).

Frying in Batches: Fry the corn kernels in small batches to avoid overcrowding the pan. Overcrowding can lower the oil temperature and prevent the corn from frying evenly and becoming crispy.

Seasoning Adjustment: Feel free to adjust the spice levels and seasonings according to your taste preferences. Add more or less red chili powder, chaat masala, or any other spices you enjoy to customize the flavor to your liking.

Coating Evenly: Make sure the corn kernels are evenly coated with the flour-spice mixture before frying. You can use a sieve or shake the bowl gently to distribute the coating evenly.

Draining Excess Oil: After frying the corn kernels, place them on a paper towel-lined plate to remove excess oil. This step helps maintain their crispiness and prevents them from becoming too oily.

Serving Suggestions: Besides garnishing with coriander leaves, you can experiment with other toppings like grated cheese, lime zest, or sprinkle some chat masala for an extra zing. Serve the crispy corn with your favorite dipping sauces, such as mint chutney, tamarind chutney, or tomato ketchup.

FAQs

Q: Can I use canned corn instead of fresh or frozen corn kernels?

A: While fresh or frozen corn kernels are preferred for crispy corn, you can use canned corn as a substitute. However, make sure to drain and pat dry the canned corn before coating it with the flour-spice mixture to minimize excess moisture.

 

Q: Can I bake crispy corn instead of deep frying?

A: Yes, you can bake crispy corn instead of deep frying for a healthier alternative. Preheat your oven to around 400°F (200°C). Toss the coated corn kernels with a little oil and spread them out on a baking sheet. Bake for about 15-20 minutes, flipping them halfway through, until they turn crispy and golden brown.

 

Q: How can I store leftover crispy corn?

A: If you have any leftovers, allow the crispy corn to cool completely, then transfer them to an airtight container. They can be stored at room temperature for up to 2-3 days. However, keep in mind that they may lose some of their crispiness over time.

 

Q: Can I make crispy corn ahead of time for a party or gathering?

A: It is best to serve crispy corn immediately after frying for optimal texture and taste. However, you can prepare the coated corn kernels in advance and store them in the refrigerator for a few hours before frying. This way, you can quickly fry them when needed to serve them fresh and hot.

 

Q: Can I use other spices or seasonings for crispy corn?

A: Absolutely! Feel free to experiment with different spices and seasonings to customize the flavor of your crispy corn. You can add garlic powder, onion powder, paprika, or any other spices you enjoy to create your unique seasoning blend.

 

Q: Is crispy corn suitable for vegans or vegetarians?

A: Yes, crispy corn is typically a vegan and vegetarian-friendly snack. However, always check the ingredients and spices you use to ensure they align with your dietary preferences.

 

Q: Can I make crispy corn without using corn flour or cornstarch?

A: Corn flour or cornstarch helps in creating a crispy coating for the corn kernels. If you don’t have corn flour or cornstarch, you can try substituting it with rice flour or a mixture of rice flour and all-purpose flour. However, the texture and taste may vary slightly from the traditional crispy corn recipe.

Try our Other Snack Recipes

Paneer Pakode

Honey Chilli Potato

Gobi Manchurian

Banana Chips

Chilli Paneer

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook or Pinterest .

Crispy Corn Recipe Card

North Indian Kitchen
Fried Corns tossed with various sauces and vegetables makes it more yummy and delicious.
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack, Starter
Cuisine American, Indian
Servings 4
Calories 194 kcal

Equipments

1 Kadhai
1 Sauce Pan

Ingredients

  • Boiling Water
  • 2 cups Sweet Corn kernels
  • Salt to taste
  • 1 teaspoon Ginger garlic paste
  • A pinch of Black pepper powder
  • 2 tablespoon Maida (refined flour)
  • 2 tablespoon Corn flour

For Tossing

  • 1 tablespoon Oil
  • 2 tablespoon Garlic (chopped)
  • 1 tablespoon Ginger (chopped)
  • 1 tablespoon Corinader stems (chopped)
  • 2-3 nos Green chilis (chopped)
  • cup Capsicum (chopped)
  • cup Spring Onion bulbs (sliced)
  • 1 tablespoon Schezwan sauce
  • 2 tablespoon Red Tomato sauce
  • 2 teaspoon Red Chili sauce
  • 1 teaspoon Soya sauce
  • Salt to taste
  • A pinch of Sugar
  • Small bowl of Spring onion greens
  • Some Coriander leaves

Instructions
 

  • Set water for boiling in a stock pot, add the sweet corn kernels and boil 3-4 minutes.
    2. Further transfer the boiled corn to a big size mixing bowl & allow it to cool down for couple of minutes.
    3. Add the moist corn to a mixing bowl. Sprinkle some salt , ginger& garlic paste, black pepper powder.
    4. They must taste slightly salty. If you prefer to use egg, then pour 1 egg white and mix well.
    5. Start by sprinkling 3 tablespoon maida and 3 tablespoon 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 cornflour, repeat the process of coating flour 3-4 times so it gets coated evenly.
    6. Let the corn kernels rest for a while after coating.
    Frying Crispy Corn
    Prepare sauce
    7. Before frying shift the coated corns using a sieve to remove excess flour.
    8. Heat oil in a deep pan for frying when the oil turns hot.
    9. Once corns are fried remove in a strainer so to get rid of excess oil. Keep the crispy corn aside to toss in the quick sauce.
    10. For tossing in sauce, set a wok on high heat, let the wok heat really well, add oil, onions, garlic& ginger. stir & cook for 1-2 minutes on high flame.
    11. Further add capsicum &white onions, stir & cook for 1-2 minutes on high flame.
    12. Now, add 1 teaspoon schezwan sauce, 1 teaspoon spice &sweet sauce, 1 teaspoon tomato sauce and 1 teaspoon soya sauce.
    13. Sprinkle some salt & white pepper powder and a pinch of sugar. You can add more sugar if the dish is more spicy.
    14. Add coriander stems &green chillies, stir & cook for 1-2 minutes on high flame. Then add fried corns.
    15. Garnish fresh coriander and some green sprinkles.

Video

Notes

  • You may need more flour unless you use egg.
  • Alternative quantities provided in the recipe card are for 1 x only, original recipe.
  • For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Nutrition Facts
Crispy Corn Recipe Card
Amount per Serving
Calories
194
% Daily Value*
Fat
 
0.2
g
0
%
Sodium
 
7.8
mg
0
%
Carbohydrates
 
17
g
6
%
Fiber
 
0.3
g
1
%
Protein
 
0.2
g
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Corn
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