Masala Corn Recipe

A recipe as simple and quick, yet nutritious and tasty, as this is quite rare. Masala Corn can be that ultimate dish that you can munch on, without any guilt, as an evening snack or pair as a side dish with your lunch and dinner meals. All you have to do for this is to steam or boil the corn, put it in a mixing bowl and add the rest of the ingredients one after the other. Mix it up and voila! You have the Masala Corn Recipe that can become a favorite of one and all, in the very first bite!

About Masala Corn

Before I give you some details on this Masala Corn Recipe, this Corn Recipes compilation is what you must not miss at any cost, if you are also a corn lover, just like me!

Now, on to this particular recipe of Masala Corn – corn kernels, butter, some basic ground spice, lemon juice, some dried and fresh herbs and salt – and you’re done!

So, quite obvious from the above ingredient trail, this Masala Corn is an easy-peasy and scrumptious recipe for keeps. This is also the best way you can enjoy corn anytime you crave for a spicy, tangy snack.

You can also opt to make this Masala Corn Recipe for your home binge-watching series and movie days. It is a really healthy way of snacking and you can even eat a little bit more, without having to go through the guilt as compared to snacking on fried foods and other similar snacks.

Another perfect time to indulge in this Masala Corn is during the monsoon season. I mean the love-affair between corn and rains is proven.

Imagine enjoying the drizzle outside with a side of petrichor and a bowl of this lovely warm, spiced and tangy corn dish. Isn’t it heavenly, already?

More On My Recipe

For the Masala Corn Recipe, the corn should ideally be hot or warm. It should not be at room temperature or cold. So, when I make it, I steam the corn on cobs in the pressure cooker and while they are still lightly hot or warm , remove the kernels from it. Then, put it in a bowl, mix with all the spices, herbs and seasonings, and serve immediately.

Like I said earlier, corn is a favorite for most of us during the rainy season. Even at my home, everyone lies to have corn snacks at this time of the year.

So, along with the Masala Corn, I also often make the Corn Chaat, Corn Pakoda and the Buttered Corn during the monsoons. It is a loved snack of kids and adults alike.

Another classic way of having corn during the monsoon season is to just roast the corn on cob on direct flame on the stovetop. Then, rub it with a slice of lemon and smear some red chili powder and black salt all over it. This is such a yummy preparation that we all love it.

This Masala Corn is not a specific recipe as such, but just how I go about in making it. You can always add your choice of less or more ingredients in it and come up with even more unique and tasty variations.

How to make Masala Corn

Preparation

1. Steam or pressure cook 1 medium to large corn on cob. You can steam 1 medium to large sweet corn on cob in a steamer or a stovetop pressure cooker or in an Instant Pot.

If pressure cooking, then pressure cook for 2 to 3 whistles in 1.5 cups water in a 2 or 3 litre stovetop pressure cooker. You can also use 1 cup of tinned/canned corn kernels.

When the pressure falls naturally on its own in the cooker, then only open the lid. Remove the steamed corn cob with a pair of tongs and set aside.

2. When the corn on cob is still lightly hot or warm, slice off the kernels from the cob. You should be able to handle the heat.

If not, then wait till the corn on cob becomes warm. Be careful while slicing the kernels. You will need about 1 cup corn kernels.

3. Take the corn kernels in a mixing bowl.

Make Masala Corn

4. Add 2 to 3 teaspoons butter. The heat or warmth of the corn kernels will begin to melt the butter. Instead of butter, you can also use olive oil.

5. Mix the melted butter very well with the corn kernels. Alternatively, you can melt the butter and add to the corn kernels.

6. Now, add ½ teaspoon red chili powder, ½ teaspoon chaat masala, ¼ teaspoon dried oregano and 2 to 3 teaspoons chopped coriander leaves.

You can also add your choice of dried herbs and ground spices.

7. Also, add 1 to 2 teaspoons lemon juice. Mix very well.

8. Next, add black salt or regular salt as required.

9. Mix once again, very well. Check the taste and add more red chilli powder, lemon juice or chaat masala, if needed.

10. Serve Masala Corn immediately.

Expert Tips

1. As far as possible, use fresh corn on cob to make this recipe. If you don’t at all have the access to it, you may prepare this dish with 1 cup of canned/tinned sweet corn kernels.
2. Use a steamer or pressure cooker or Instant Pot to cook the corn on cobs. If cooking in the pressure cooker, pressure cook the corn cob with 1.5 cups water in a 2 or 3 litre stovetop pressure cooker for 2 to 3 whistles.
3. Slice off the kernels while the corn on cobs are still lightly hot or warm. In case you are unable to, wait for a while till the cobs become warm and then remove the kernels from them.
4. You can make the dish vegan by using olive oil in place of butter. The dish can also be made without the butter.
5. When using butter, you can also melt the butter separately, then add it to the corn kernels and mix.
6. Spices and lemon juice can be altered as per your taste likings.
7. If you want to get a rustic mouth feel in the dish, try by charring the corn on cobs on an open flame or sauté in some butter or ghee, and then making this dish with it.
8. You can increase the recipe proportionally.

This Masala Corn recipe post from the archives first published in August 2016 has been republished and updated on November 2022.