Corn Kebab | Sweet Corn Kabab
Corn Kebab recipe with step by step pics. This crispy and tasty sweet corn kabab is an easy to prepare snack. With the kabab recipe shared here you can also make corn fritters.
You do not need an oven to make these kababs. Although if you have an oven, you can bake or grill these. Just a skillet or a frying pan is used to make these Corn Kebab which are pan fried with little oil. Thus these are not loaded with fat. I have also shared the recipe of Corn Cutlet earlier which is differently made than this kebab recipe.
The ingredients to make corn kabab are easily available in an Indian kitchen and you do not need to go hunting for special ingredients. For less work, you can make the kabab mixture a day before. Then refrigerate it and make kabab the next day.
If you like kebab recipes, then you can check these vegetarian kabab recipes:
Serve corn kebab as an evening snack or as a starter snack. You can serve with any dip or chutney of your choice.
How to make Corn Kebab
Preparation
1. Firstly take 2 medium to large corn cobs and 4 medium potatoes in a 3 or 4 litre stovetop pressure cooker. Add water just about covering the potatoes.
Pressure cook for 5 to 6 whistles on medium heat until the corn kernels and potatoes are tender. You can also opt to cook them in an Instant Pot.
2. When the pressure settles down on its own, then only open the lid. Drain all the water and let the corn cobs and potatoes become warm or cool down.
3. Then using a sturdy knife slice the cooked corn kernels. Be careful when slicing the corn kernels. You will need 2.5 cups corn kernels.
4. Add the corn kernels in a grinder jar.
5. Also add 1 green chilli, 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 2 tablespoons chopped coriander leaves.
6. Grind to a semi fine paste. If you want you can make a fine paste also. Keep the corn paste aside.
Make Corn Kebab Mixture
7. When the potatoes become warm or cool, then in a bowl, peel and mash the potatoes with a fork or potato masher.
Let the mashed potatoes cool completely before you add other ingredients in it.
8. To the mashed potatoes, add the ground corn paste.
9. Now add the following spices – ¼ teaspoon carom seeds, ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri red chilli powder, ½ teaspoon cumin powder and ½ teaspoon garam masala powder.
Also add salt as required.
10. Add 1 teaspoon lemon juice. Instead of lemon juice you can also add ½ to 1 teaspoon dry mango powder.
11. Now add 5 to 6 tablespoons rice flour or roasted besan (gram flour). Rice flour is used as a binding ingredient.
For roasting 5 to 6 tablespoons of besan, roast it in a small pan on a low heat till it becomes aromatic.
You could also swap rice flour with breadcrumbs, all purpose flour or any of your preferred flour which can work as a binding ingredient in the recipe.
12. Mix very well. Cover the bowl and refrigerate the corn kebab mixture for 30 minutes. Meanwhile, rinse some bamboo skewers and dry them with a kitchen towel.
Shape Corn Kabab
13. Grease your palms with a bit of oil. now take a large portion of the corn kabab mixture and flatten it.
14. Place a bamboo skewer on the flattened kabab.
15. Shape, roll and seal both the edges. Make a sausage like shape.
16. Now gently roll and shape into a kabab. Alternatively you can roll the skewer on a wooden board to shape the kebab.
17. Make all corn kababs this way. If you do not have a skewer, then just flatten the kabab mixture like cutlets or patties.
Pan Fry Corn Kebab
18. Heat a heavy tawa or griddle. Add ½ to 1 tablespoon oil. Use this much amount of oil for frying 3 to 4 kababs.
On a medium-low heat let the corn kebabs get pan fried. do use a well seasoned pan. Do not use pans where food can get stuck.
19. Then gently turn over and cook the other side of the kabab.
20. this way you can turn a couple of times till the kebab is crisp, golden and fried well.
21. Pan fry sweet corn kabab till they are nicely crisp.
22. Remove on paper towels. This way pan fry all the corn kebab adding oil as needed.
23. You can also fry the round kabab with 1 to 2 teaspoons of oil.
24. When one side golden, turn over and cook the second side. Flip couple of times till the corn kebab are crisp and golden.
25. Serve Sweet Corn Kebab with any tamarind chutney or mint chutney or coriander chutney or mint-coriander chutney or any dipping sauce of your choice. While serving sprinkle some chaat masala from top.
Few more Corn Recipes for you!
Step by Step Photo Guide Above
Ingredients
For cooking corn and potatoes
- 2 corn cobs (medium to large) or 2.5 cups steamed corn or makai
- 4 potatoes (medium-sized)
- water as required for pressure cooking
Other ingredients
- 1 green chilli chopped or 1 teaspoon, chopped
- 1 inch ginger or 1 teaspoon chopped ginger
- 3 to 4 garlic cloves or 1 teaspoon chopped garlic
- 2 tablespoons coriander leaves (chopped)
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri Chilli Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Garam Masala
- salt as required
- 1 teaspoon lemon juice or ½ teaspoon dry mango powder (amchur powder)
- 5 to 6 tablespoons Rice Flour or roasted gram flour (roasted besan), add as required
- oil as required for pan frying
- Chaat Masala as required
Instructions
Pressure cooking corn and potatoes
- Firstly take 2 medium to large corn cobs and 4 medium potatoes in a 3 to 4 litre stovetop pressure cooker. Add water just about covering the potatoes. Pressure cook for 5 to 6 whistles on medium heat.
- When the pressure settles down on its own naturally, then only open the lid. Drain all the water and let the corn cobs and potatoes become warm or cool down.
Making corn paste
- Then using a sturdy knife slice the cooked corn kernels. Be careful when slicing the corn kernels. You will need 2.5 cups corn kernels.
- Add the corn kernels in a grinder or a blender.
- Also add the chopped green chillies, ginger, garlic and coriander leaves.
- Grind to a semi fine paste. If you want you can make a fine paste also. Keep the corn paste aside.
Making corn kebab mixture
- When the potatoes become warm or cool, then in a bowl, peel and mash the potatoes with a fork or potato masher. Let the mashed potatoes cool completely before you add other ingredients in it.
- To the mashed potatoes, add the ground corn paste.
- Now add the following spices – carom seeds, turmeric powder, kashmiri red chilli powder, cumin powder and garam masala powder. Also add salt as required.
- Add 1 teaspoon lemon juice. Instead of lemon juice you can also add ½ to 1 teaspoon dry mango powder (amchur powder).
- Now add 5 to 6 tablespoons rice flour or roasted besan (roasted gram flour). Rice flour is used as a binding ingredient. For roasting besan, roast it in a small pan on a low flame till it becomes aromatic.
- Mix very well. Cover the bowl and refrigerate the corn kabab mixture for 30 minutes. Meanwhile rinse some bamboo skewers and dry them with a kitchen towel.
Shaping sweet corn kabab
- Grease your palms with a bit of oil. Now take a large portion of the kabab mixture and flatten it.
- Place a bamboo skewer on the flattened kabab.
- Shape, roll and seal both the edges. Make a sausage like shape.
- Now gently roll and shape into a kabab. Alternatively you can roll the skewer on a wooden board to shape the kebab.
- Make all corn kababs this way. If you do not have a skewer, then just flatten the kabab mixture like cutlets or patties.
Pan frying corn kabab
- Heat a heavy tawa or skillet or frying pan. Add ½ to 1 tablespoon oil. Use this much amount of oil for frying 3 to 4 kababs. On a medium-low heat let the corn kebabs get pan fried. Do use a well seasoned pan. Do not use pans where food can get stuck.
- Then gently turn over and cook the other side of the corn kabab.
- This way you can turn a couple of times till the corn kebabs are crisp, golden and fried well.
- Once done remove on paper towels. This way pan fry all the sweet corn kebab.
- Serve sweet corn kebab with any tamarind dates chutney or mint curd chutney or coriander chutney or mint-coriander chutney. While serving sprinkle some chaat masala from top.
Notes
Nutrition
This Corn Kebab post from the archives first published on January 2018 has been republished and updated on November 2022.
Can I cook them in advance for a bigger party? Shall I freeze them or just keep in the fridge for a day or two?
You can make the kabab mixture a day ahead and keep it in the fridge, then shape and fry fresh for the best texture. Cooked kababs don’t stay crisp if refrigerated. For longer storage, shape the raw kababs and freeze them. Pan fry directly from frozen on medium-low to medium heat until golden. You can also bake/air-fry from frozen.
Hello ma’am this recipe tasted good. Can we add onion for kababs.
Nice and yes you could add onions. But ensure they are finely chopped.
Can i use maida instead of rice flour r besan
Yes you can.
Hi, made tday n it cm out well. My kids liked it. Shd hv made t corn coarse i/o fine paste. Used bread crumbs as a coat.
Thanks Visa. Good to know this.
Hi,
I have always liked and followed your recipes, it’s simple and turns out tasty and wonderful, pls keep Posting more recipes
Thanks Sheethel for your positive feedback. Yes I will keep on adding recipes.
Nice Yummy dish..
thanks krishna