Crispy Corn – Crunchy Sweet Corn Kernels

Name: Crispy Fried Sweet Corn Kernels
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup frozen sweet corn; 2 tbsp. Maida; 1 tbsp. cornflour; 1/8 tsp salt; 1/8 tsp pepper; Oil for deep frying; 1 small onion; 1 green chilli (finely chopped); 6 garlic cloves (chopped); 1 tbsp. spring onions (chopped); 1 tbsp. coriander (chopped); 1/4 tsp salt; 1/8 tsp pepper; 1 tsp oil

Crispy Corn is an insanely addicting starter/appetizer recipe made with simple pantry staples, mixed up in less than 5 minutes, and fried golden and crispy. This versatile and flavourful sweet corn recipe is just so delicious! You can use fresh or frozen corn, which means you can enjoy crispy corn 365 days a year!

These flavour-packed beauties combine sweet corn kernels in a perfectly seasoned batter that crisps up on the outside but is deliciously tender on the inside.

Crispy Corn Recipe:

A bowl of crunchy spiced corn and a cup of hot tea is my fave combo. A yummy and filling snack, crispy chilli corn is made by frying corn kernels coated with flour and then tossing them with spices. These delicious sweet corn kernels coated with a crunchy shell are enjoyed as a snack or appetizer.

To make golden crispy corn, firstly take a cup of frozen corn and rinse lightly.

Then place in a colander to drain the water and keep aside. (If using fresh corn, boil in hot water for 2 minutes to soften).

Meanwhile, finely chop onion, green chillies, spring onions and garlic.

Now take the sweet corn kernels in a mixing bowl.
Add flour, corn flour, salt and pepper.

Toss well to combine. Ensure the kernels are well coated with the flours.

Transfer the coated kernels into a sieve to remove excess coating.
Heat oil for deep frying in a wok over medium heat.
Drop the corn kernels, in small batches, into the hot oil. Do not overcrowd the pan.

After about 30 seconds when the coating sets, stir the kernels so that they cook evenly, about 2-3 minutes. Be careful, as the kernels may pop in the hot oil. Hence, keep a safe distance from the pan.

Remove with a slotted spoon or wire mesh onto a plate.

Fry the remaining corn in the same way.

Now heat 1 tsp of oil in a non-stick pan.
Add the finely chopped garlic and sauté for a few seconds to flavour the oil.

Then add the chopped onions, green chillies and spring onion whites.

Sauté for 1-2 minutes.
Season with salt and pepper.

Now add the fried corn to the pan.

Mix well to combine.

Stir in the spring onion greens and chopped coriander leaves.

Combine well.

Remove the crispy fried corn kernels into a serving bowl.

Enjoy hot and flavourful Crispy Corn!

If you are searching for more corn recipes, then do try out Dalia Corn Upma.

Crunchy Sweet Corn Kernels Recipe details below:

Crispy Fried Sweet Corn Kernels

Crispy Corn is deep-fried, batter-coated sweet corn kernels that are crunchy on the outside and juicy from the inside. The super crunchy kernels are then tossed with garlic, onion and spring onions and flavoured with aromatic spices. This quintessential summertime dish comes together quite easily.

Course Snack/Appetizer

Cuisine International

Prep Time 5

Cook Time 10

Total Time 15

Servings 2

Calories 266kcal

Author Shil

Ingredients

For the crispy corn:

1 cup frozen sweet corn
2 tbsp. Maida
1 tbsp. cornflour
1/8 tsp salt
1/8 tsp pepper
Oil for deep frying

For the seasoning:

1 small onion
1 green chilli finely chopped
6 garlic cloves chopped
1 tbsp. spring onions chopped
1 tbsp. coriander chopped
1/4 tsp salt
1/8 tsp pepper
1 tsp oil

Instructions

Take one cup of frozen sweet corn, rinse well and place in a colander. Keep aside to drain excess water. (if using fresh corn, then boil for about 2-3 minutes to soften).
In the meantime, finely chop garlic, onion, green chillies and spring onions.
Now transfer the sweet corn into a bowl.
Add 2 tbsp. maida and 1 tbsp. corn flour to the bowl.
Sprinkle salt and pepper and mix well. Ensure the kernels are well coated with the seasoned flour mixture. There shouldn’t be any moisture.
Sieve the coated corn to remove any excess flour.
Heat oil in a kadai for deep frying.
Drop the coated corn into the hot oil in small batches. Don't stir for about 30 seconds.
Fry over medium heat while stirring constantly. (Take care not to get too close to the kadai as the kernels may pop).
Remove the fried corn onto a plate. Fry the remaining batches the same way.
Heat a teaspoon of oil in a sauté pan and put in the chopped garlic.
Sauté for a few seconds to release the flavour.
The add the green chillies, chopped onion and spring onion whites. Sauté for 1-2 minutes.
Season with ¼ tsp salt and 1/8 tsp pepper. Mix well.
Now tip in the crispy fried corn and toss well to combine.
Mix in the spring onion greens and chopped coriander.
Transfer the crispy fried corn into a serving dish.
Serve Crispy Sweet Corn Kernels with a cup of hot tea!