corn kabab recipe, sweet corn kebab recipe
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4.67 from 3 votes

Corn Kabab

This crispy and tasty sweet corn kabab is an easy to make snack.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: snacks, starters
Cuisine: north indian
Servings: 12 kabab
Calories: 78kcal
Author: Dassana Amit


for cooking corn and potatoes

  • 2 medium to large corn cobs or 2.5 cups steamed corn or makai
  • 4 medium potatoes
  • water as required for pressure cooking

other ingredients for sweet corn kabab

  • 1 green chilli, chopped
  • 1 inch ginger or 1 teaspoon chopped ginger
  • 3 to 4 garlic cloves or 1 teaspoon chopped garlic
  • 2 tablespoons chopped coriander leaves
  • ¼ teaspoon carom seeds (ajwain)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon garam masala powder
  • salt as required
  • 1 teaspoon lemon juice or ½ teaspoon dry mango powder (amchur powder)
  • 5 to 6 tablespoons rice flour or roasted besan or add as required
  • oil as required for pan frying
  • chaat masala as required


pressure cooking corn and potatoes

  • Firstly take 2 medium to large corn cobs and 4 medium potatoes in a pressure cooker. Add water just about covering the potatoes. Pressure cook for 5 to 6 whistles on medium flame.
  • When the pressure settles down open the lid. Drain all the water and let the corn cobs and potatoes become warm or cool down.

making corn paste for corn kebab

  • 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 jar.
  • Also add 1 green chilli, 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 2 tablespoons chopped 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 kabab 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 – 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.
  • 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. 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 corn kebab

  • 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 sweet corn kebab

  • 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 flame 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.


For baking corn kabab
Place the kabab on a greased tray or parchment paper or foil or a metal rack. Brush some oil on the kabab. Place in a pre heated oven and bake or grill at 180 degrees celsius till crisp and golden. 
Note: approx nutrition info is for 1 corn kabab. 


Calories: 78kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 296mg | Fiber: 2g | Sugar: 1g | Vitamin A: 29IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 1mg | Vitamin C: 9mg | Vitamin E: 1mg | Vitamin K: 1µg | Calcium: 23mg | Vitamin B9 (Folate): 12µg | Iron: 2mg | Magnesium: 17mg | Phosphorus: 31mg | Zinc: 1mg