Crispy Sweet Corn Recipe | How to Make Crispy Sweet Corn

Spicy crispy sweet corn is a popular snack made with sweet corn, spices, flour, herbs and lemon juice. Instructions included to grill them in oven or to deep fry.

Ingredients (1 Cup = 250ml )

Ingredients for Crispy Sweet Corn

  • 3 cups corn or 3 corncobs
  • 6 tbsp corn flour refer notes
  • 4 to 6 tbsp rice flour or all-purpose flour or maida
  • ½ tbsp pepper powder
  • ¼ to ½ tbsp salt or as needed
  • 4 cups water for parboiling corn

Spice powders for crispy corn

  • ¾ tbsp jeera powder or cumin powder
  • ¾ to 1 tbsp chaat masala (use to suit your taste)
  • ½ to ¾ tbsp red chili powder

Other ingredients

  • 2 to 3 tbsp onions finely chopped
  • 2 tbsp coriander leaves finely chopped
  • 1 tbsp lemon juice (use only if needed, refer notes)

How to make the recipe

Preparation for Crispy Sweet Corn

  • Choose corn that have firm and plump kernels. Avoid too young, tender or juicy ones. Also do not use hard kernels.
  • Cut the corn cob to 2 parts. Begin to pick the whole kernels from the cob without cutting them with a knife.  Add them to a bowl. Do not cut them with a knife as the cut kernels tend to splutter while frying.
  • Next add them to salted hot water and boil for 2 minutes. You can skip this step if the kernels are moderately milky and not hard.
  • Drain them and rinse under running water. When excess water drains up, add them to a wide bowl.
  • While you prepare the corn also prepare to deep fry them or preheat your oven to 400 F or 200 C for at least 15 mins.
  • Corn have to be moist at this stage. Then sprinkle salt, pepper, 3 tbsps corn flour and 3 tbsps rice flour. Toss them to coat with the flour. If using egg, pour 1 egg white and mix well. Then sprinkle flour. Toss well.
  • Next repeat adding the rest of the flour as needed. Toss them again. If needed sprinkle 1 tbsp water. Toss. Avoid water if using egg.
  • If you like more crispy flour coated on the corn then repeat coating them once more, sprinkling 1 tbsp more water if needed. The corn kernels must look floury at the same time they should not be dry. I did not do it the third time.

Grilling in oven

  • Spread the prepared corn on a parchment paper or greased sheet. Grill them for 24 to 30 mins until they turn golden and crisp.

Frying crispy corn

  • Pour oil to a hot deep pan for frying. Heat it on a medium flame.
  • When the oil turns hot, drop one corn kernel and check. The oil must be quite hot at this stage otherwise the flour may disperse in the oil.
  • I added about 2 to 3 ladles of corn for each batch and quickly covered with the splatter screen.
  • Regulate the flame to medium and do not disturb until you see them floating on top. If they turn lumpy gently separate them. 
  • When they turn crunchy remove to a colander. A plate or kitchen tissue tends to make them soft quickly.
  • Before adding the next batch of corn to oil, ensure the oil is hot enough again.

Seasoning crispy corn

  • Add all the fried crispy corn to a bowl. Sprinkle red chili powder, cumin powder and chaat masala. 
  • Immediately remove to serving plates. Sprinkle some onions and chopped coriander leaves.
  • Serve crispy corn immediately. If desired just squeeze in few drops of lemon juice.

NUTRITION (estimation only)

Calories: 194kcal | Carbohydrates: 43g | Protein: 4g | Fat: 2g | Sodium: 313mg | Potassium: 302mg | Fiber: 3g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 13.4mg | Calcium: 22mg | Iron: 1mg


You may need more flour unless you use egg.

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