Crispy Corn

Crispy Corn is a popular and intriguing fried snack dish that combines the sweetness of corn kernels with the bold flavors of Oriental Chinese spices. Originally featured as a starter on the menu of the Barbeque Nation chain of restaurants, this dish has now found its place in the offerings of various restaurant brands and street food vendors. Crispy Corn is loved for its delightful crunchiness and flavor. While there are many variations of this dish with different ingredients, the recipe we’re sharing here is a simple yet delicious rendition. One common challenge when preparing crispy corn recipes is ensuring that the coating adheres well to the kernels during deep frying. However, this method should help you achieve that perfect, non-sticky crunch.

Cooking Time: 15 minutes

Serving Size: 3

INGREDIENTS:

For Boiling:

• 2 cups Sweet Corn
• 1 teaspoon Salt
• 4 cups Water

For Frying:

• Oil
• 1 tablespoon All-Purpose Flour
• ¼ cup Rice Flour
• ¼ cup Cornflour
• ¼ teaspoon Pepper Powder
• ¼ teaspoon Salt

For Masala:

• 2 tablespoons Capsicum
• 2 tablespoons Coriander
• 2 tablespoons Onion
• ¼ teaspoon Salt
• ¼ teaspoon Cumin Powder
• ½ teaspoon Amchur (Dried Mango Powder)
• ½ teaspoon Red Chili Powder
• ½ teaspoon Chili Flakes
• ¼ teaspoon Smoked Paprika

Additional Garnish (Optional):

• 2 tablespoons Cabbage (Green and Purple Mix)
• 2 tablespoons Fresh Coriander

INSTRUCTIONS:

Boiling the Corn:

1. Start by bringing 4 cups of water and 1 teaspoon of salt to a boil in a large pot.
2. Once the water is boiling, add 2 cups of sweet corn and let it boil for a few minutes until the corn is cooked.
3. Drain the boiled sweet corn to remove excess water.

Coating and Frying:

1. In a mixing bowl, combine the boiled sweet corn with ¼ cup cornflour, ¼ cup rice flour, 1 tablespoon all-purpose flour, ¼ teaspoon pepper powder, and ¼ teaspoon salt. Make sure all the flour and spice coatings evenly cover the corn.
2. Heat oil for deep frying in a pan over medium heat.
3. Once the oil is hot, carefully add the coated sweet corn to the oil.
4. Fry the sweet corn on medium heat, stirring regularly, until it turns lightly browned.

Adding the Masala:

1. In a separate mixing bowl, combine the fried sweet corn with ½ teaspoon chili flakes, ¼ teaspoon smoked paprika, ½ teaspoon amchur, and ¼ teaspoon salt. Mix well to ensure the spices coat the corn evenly.

Garnish (Optional):

1.  For an added burst of color and freshness, you can garnish the crispy corn with 2 tablespoons of a mix of finely shredded green and purple cabbage and 2 tablespoons of fresh coriander.

TIPS:

• Adjust the level of spiciness to your liking by increasing or decreasing the amount of chili flakes and red chili powder.
• To make it tangier, you can add a bit more amchur (dried mango powder) or a squeeze of lemon juice.
• Serve your crispy corn as a delightful appetizer or snack, or even as a side dish for a larger meal.

Crispy Corn is a delightful fusion of flavors, combining the sweetness of corn with the zesty and spicy notes of Oriental Chinese spices. Whether you’re serving it as an appetizer, snack, or side dish, this dish is sure to be a hit with your family and friends. The key to achieving that perfect crispiness is the coating, and this recipe ensures a satisfying crunch in every bite. Enjoy the mouthwatering flavors of Crispy Corn with the option to garnish it with colorful cabbage and fresh coriander for a visually appealing and flavorful treat!