Crispy Corn Recipe

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Crispy corn is a popular Indian restaurant-style snack made with cooked sweet corn kernels coated in cornflour and rice flour, then deep-fried until crisp. The fried corn is tossed with spices, coriander leaves and lemon juice. This simple dry version contains no onion, capsicum or sauce and is best served immediately.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Snack, Starters

Cuisine: Indian

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 269kcal

Author: Dassana Amit

Ingredients

For Boiling

2 cups sweet corn kernels – from about 2 medium corn cobs
4 cups water
½ teaspoon salt

For Coating

4 tablespoons cornflour – called cornstarch in US
2 tablespoons rice flour – can use all-purpose flour instead
½ teaspoon salt
¼ teaspoon black pepper powder
1 to 3 teaspoons water – only if needed

For The Seasoning Mixture

½ teaspoon red chilli powder
1 teaspoon chaat masala
¼ teaspoon roasted cumin powder
¼ teaspoon black pepper powder
¼ teaspoon black salt

Other Ingredients

2 cups oil or as required for deep-frying
1 tablespoon coriander leaves – chopped (cilantro)
1 to 2 teaspoons lemon juice
salt – only if required

Instructions

Preparing The Corn

Remove the husks and silk from the corn cobs. Carefully slice off the kernels with a sharp knife, keeping the blade close to the cob and avoiding cutting through the kernels.
Note: Remove any kernels that are cut open or crushed, and do not add them to the frying batch.
Bring the water and salt to a boil. Add the corn kernels and boil over medium-high heat for 4 to 5 minutes, taking care not to overcook them.
Drain the kernels thoroughly in a colander or with a spider strainer. Spread them on a plate and cool slightly. They should be lightly moist but should not have water dripping from them.

Coating The Corn

Transfer the cooled corn to a wide bowl. Add the half a portion of the cornflour and rice flour together with the salt and black pepper.
Mix and toss until every kernel is coated with the flours.
Add the remaining portion of cornflour and rice flour. Toss again until the kernels are evenly coated with the flour mixture.
If the coating does not stick, sprinkle in a little water and toss again. If the corn becomes too wet, add a bit more cornflour.
Place the coated corn in a sieve and shake gently to remove the loose flours.

Making The Seasoning

Mix the red chilli powder, chaat masala, roasted cumin powder, black pepper and black salt in a small bowl. Keep the seasoning ready before frying.

Frying Corn

Heat the oil in a deep, heavy kadai or pan until it becomes moderately hot.
Test with one coated kernel. It should rise quickly and fry steadily without browning immediately.
Add the coated corn in small batches. Quickly and gently stir once to separate the kernels, then cover with a splatter screen or partially cover with a lid.
Do not cover the kadai tightly, as the steam needs to escape.
Remove the lid after one minute. Gently stir with a long-handled slotted spoon to separate the kernels if needed.
Fry for 3 to 4 minutes in total, or until the coating is crisp and light golden and the bubbling and sizzling have reduced noticeably.
Remove with a slotted spoon and drain briefly in a single layer on kitchen paper. Let the oil return to the correct temperature before frying the next batch.

Seasoning Crispy Corn

Transfer the fried corn to a mixing bowl while still hot. Add the prepared seasoning and toss immediately.
Mix in the coriander leaves and lemon juice. Taste before adding more lemon juice or salt.
Serve crispy corn immediately, as it softens and can become chewy on cooling.
You can also opt to mix the crispy corn with some chopped onions and green chillies.

Notes

Drain the boiled corn very well to reduce splattering and help the coating stick evenly.
In the US, use cornstarch in place of Indian cornflour. Do not use the yellow colored corn flour or cornmeal.
Keep the flour coating thin and shake away the excess before frying.
Fry in small batches in properly hot oil. Use a splatter screen or a lid and a long-handled spoon.
Add the seasoning while the corn is hot and add the fresh lemon juice according to taste.
Serve immediately. Seasoned crispy corn does not store well and gradually turns soft.

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